Cherry filled almond coffee cake
|| COFFEE CAKE ||
1/2 CUP BUTTER
3/4 CUP GRANULATED SUGAR
1 TEASPOONS ALMOND EXTRACT
2 EGGS, ROOM TEMPERATURE
1 3/4 CUPS FLOUR
1/3 CUP ALMOND FLOUR
1/2 TEASPOON SALT
1/2 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
3/4 CUP BUTTERMILK
1 CAN DARK SWEET CHERRIES, DRAINED AND HALVED, RESERVE THE SYRUP FROM THE CAN
|| CRUMBLE ||
1/3 CUP BUTTER, MELTED
1 CUP FLOUR
1/3 CUP BROWN SUGAR
1/4 TEASPOON CINNAMON
1/3 CUP ALMOND SLICES
|| GLAZE ||
1 CUP POWDERED SUGAR
2 TABLESPOONS RESERVED JUICE
¼ CUP BUTTER, MELTED
Preheat the oven to 325 degrees.
|| Coffee Cake || Cream together butter, sugar, almond extract until light and fluffy, about 3 minutes. Add eggs and beat until combined. Over the bowl, sift both flours, salt, baking powder, and baking soda. Beat until just combined. Pour the buttermilk into the batter, and mix until a smooth batter appears, about 30 seconds.
|| Crumble || Add all ingredients together and mix with a fork until a crumble appears.
Pour half the batter into a well-oiled 9-inch cake round, sprinkle on half the crumble evenly. Add the halved cherries and distribute evenly. Spread the rest of the batter over the top and then sprinkle the remaining crumble over the top.
Bake in the oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
|| Glaze || While the cake is cooling, whisk together all the ingredients for the glaze. Drizzle over the top of the warm cake.
Serve warm or at room temperature.