CHERRY-ALMOND COFFEE CAKE

By porklion

Ingredients

• 2-1/2 cups all-purpose flour
• 1 cup sugar, divided
• 3/4 cup cold butter, cubed
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (8 ounces) sour cream
• 2 large eggs, divided use
• 1 teaspoon almond extract
• 1 package (8 ounces) cream cheese, softened
• 1 cup cherry preserves
• 1/2 cup sliced almonds

Details

Servings 12
Preparation time 15mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and extract until blended.

Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds.

Bake 50-60 minutes or until top is golden brown. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.
Yield: 12 servings.