Cherry Coffeecake |
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Ingredients3/4 cup milk
1 tablespoon lemon juice
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 teaspoon almond extract
1 (19 ounce) can cherry pie filling
1/3 cup sliced almonds
1 tablespoon lemon juice
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 teaspoon almond extract
1 (19 ounce) can cherry pie filling
1/3 cup sliced almonds
ProceduresCombine milk and lemon juice. Set aside.
Combine flour and sugar in food processor bowl. Add butter and cut in until mixture is crumbly. Remove 1/2 cup of this mixture and set it aside to use for topping.
To the remaining flour mixture add baking powder and baking soda.
In a small bowl beat the egg. Add the milk mixture and almond extract. Add to the dry ingredients and whirl briefly to combine.
Spread 2/3 of the batter over the bottom and about 1 inch up the side of a greased 9-inch springform pan. Spread the pie filling into this shell. Drop spoonfuls of the remaining batter over top of the pie filling.
Combine the reserved crumb mixture and sliced almonds. Sprinkle over top of the batter. Bake at 350 degrees F for 50 to 60 minutes.
Combine flour and sugar in food processor bowl. Add butter and cut in until mixture is crumbly. Remove 1/2 cup of this mixture and set it aside to use for topping.
To the remaining flour mixture add baking powder and baking soda.
In a small bowl beat the egg. Add the milk mixture and almond extract. Add to the dry ingredients and whirl briefly to combine.
Spread 2/3 of the batter over the bottom and about 1 inch up the side of a greased 9-inch springform pan. Spread the pie filling into this shell. Drop spoonfuls of the remaining batter over top of the pie filling.
Combine the reserved crumb mixture and sliced almonds. Sprinkle over top of the batter. Bake at 350 degrees F for 50 to 60 minutes.
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