Cherry-Almond Coffee Cake

From Bon Appetit

12 servings

1 cup sugar
1/2 cup butter, room temp
2 large eggs
1 tsp vanilla
1/2 tsp almond extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/2 of a 21-oz can cherry pie filling
1/2 cup thinly sliced almonds, about 2 oz.

Preheat to 350.  Butter 10" springform pan.
Beat sugar and butter in large bowl until light and fluffy.  Add eggs, vanilla, and almond extract.
Beat well.
Sift flour, baking powder, baking soda and salt into medium bowl.
Mix half of dry ingredients into butter mixture.  Mix in sour cream, then remaining dry ingredients.
Pour 2/3 of batter (about 2 cups) into prepared pan.  Drop pie filling by TBL evenly over batter.  Drop remaining batter by spoonfuls over pie filling.  Using back of spoon, carefully spread batter over filling.
Sprinkle with almonds and bake 60-70 minutes or until toothpick comes out clean.
Cool on rack, then cut around sides to remove cake from pan.


330 calories