Ingredients

For the coffee cake:

• 1/2 cup Butter
• 3/4 cup Granulated Sugar
• 1 teaspoon Almond Extract
• 2 Eggs, room temperature
• 1 3/4 cups Flour
• 1/3 cup Almond Flour
• 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

For the crumble:

• 1/3 cup Butter, melted
• 1 cup Flour
• 1/3 cup Brown Sugar
• 1/4 teaspoon Cinnamon
• 1/3 cup Almond Slices

For the glaze:

• 1 cup Powdered Sugar
• 2 tablespoons reserved Syrup from the can
• 1/4 cup Butter, melted

Instructions

For the coffee cake:

1. Preheat the oven to 325 degrees.
2. Cream together butter, sugar, and almond extract until light and fluffy, about 3 minutes.
3. Add eggs and beat until combined.
4. Over the bowl, sift both flours, salt, baking powder, and baking soda. Beat until just combined.
5. Pour the buttermilk into the batter, and mix until a smooth batter appears, about 30 seconds.

For the crumble:

1. Add all ingredients together and mix with a fork until a crumble appears.
2. Pour half the batter into a well-oiled 9-inch cake round.
3. Sprinkle on half the crumble evenly.
4. Add the halved cherries and distribute evenly.
5. Spread the rest of the batter over the top and sprinkle remaining crumble over the top.
6. Bake in the oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.

For the glaze:

1. While the cake is cooling, whisk together all the ingredients for the glaze.
2. Drizzle over the top of the warm cake.
3. Best served warm!

Servings

Makes 6 servings