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Cherry Almond Coffee
Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Butter, or spray with a non stick vegetable
spray, a 9 x 3 inch (23 x 7.5 cm) round springform pan.
In a bowl, sift or whisk
together the flour, baking powder, baking soda, and salt.
In the bowl of
your electric stand mixer, fitted with the paddle attachment
(or with a hand mixer), beat the butter
and sugar until light and fluffy (about 3-5 minutes). Add the eggs,
one at a time, beating well after each addition. Scrape down the sides and
bottom of
the bowl as needed. Beat in the vanilla and almond extracts. With the mixer on low
speed, alternately add the flour mixture (in three additions) and sour cream
(in two additions), starting and ending with the flour mixture. Mix
only until combined.
Place 2/3 of the batter (2
cups) (600 grams) in your pan, smoothing with an offset spatula or the back of a
spoon. Next, spread the cherry pie filling over the batter. Top with
the remaining cake batter, again smoothing with an
offset spatula or the back of a spoon. Sprinkle with the almonds.
Bake in preheated oven
for about 55 to 65 minutes
or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool. Then remove the cake from the
pan.
Serve warm, at room temperature, or cold.
Makes about 10 to 12 servings.
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