Sour Cherry & Almond Streusel Coffee Cake

Ingredients

• • 1/2 cup unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1 T almond extract
  • 1 cup sour cream
  • 1 cup dried tart cherries
  • Streusel
  • Mix together until crumbly:
  • 1 cups all-purpose flour
  • 1/2 cup packed light-brown or confectioners' sugar
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon coarse salt
  • 4 T unsalted butter, room temperature
  • 1/3 c slivered almonds
  • Milk Glaze
  • Combine and whisk until smooth:
  • 1 C confectioner's sugar, sifted
  • 1 tsp almond extract
  • 2 T milk

Directions

1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, vanilla & almond extract on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
3. Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter.
4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.

This recipe adapted from Martha Stewart Living

Enjoy!