Sour Cherry Cake is a real treat & so easy to make. When mixing in the sour cream, you’ll alternate between additions of the sour cream and dry ingredients into the butter mixture. Add egg whites one at a time mixing after each addition … 1/4 tsp salt. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy on medium-high speed for about 3 to 4 minutes. Sour cream makes the cake moist. Spread the batter in the prepared pan. A whole pound of fresh sour cherries forms a custardy layer on the bottom of the almond cake. Preheat the oven to 350 degrees F. Grease a 9-inch springform. 1 lb sour cherries (about 3 1/2 cups) 2 tbsp flour. The Cherry Almond Cake was actually pretty simple to make, the most time-consuming task was pitting the cherries, thank goodness I invested in that Oxo Cherry Pitter last year, it … For apple pie filling, the cake would be wonderful with vanilla extract and cinnamon in the batter and/or in the streusel topping. For simplicity, I used canned. 1/4 cup sugar. Set aside. For Filling. Cherry Almond Cake – tender, almond cake with a cherry almond compote, buttermilk whipped cream and toasted almonds. This if of course after my morning exercise…when I feel most entitled ... Read More about Fresh Cherry-Almond Coffee Cake Jul 4, 2019 - This beautiful and whimsical cake is perfect for any occasion! STEP 1: In a medium bowl, mix flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and cup of sugar, beating for several minutes until light and fluffy. With cherry pie filling, I put 1 tsp almond extract in the cake for a "cherry almond" flavour combination. Top with the cherries and streusel topping. I’m excited to start a new week with a new cake. STEP 2: In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for 2 minutes until LIGHT and CREAMY. Combine the flour and baking powder and set aside. "Sour cream pound cake", substitutes sour cream in place of some of the butter, to produce a moister cake with a pleasant tang too! Remove from the oven. Sour Cherry Almond Torte. I loved the notion of it though it used white cake mix and canned pie filling. This Cherry Almond Cake makes a great dessert, but I can also see myself serving and eating it for breakfast or brunch. 3/4 cup cold butter, cut in 1/2 inch cubes. Spread onto bottom of a greased 9-in. There are some flavors that seem to go together so perfectly, and cherries and almond happen to fit into that category. To assemble and bake the cake: Top the batter with the cherry pie filling and sprinkle the topping over the cherries. 1 cup almond meal. Add sugar until desired consistency is reached. ... Place the cherry brandy, almond and vanilla extract in a small bowl. springform pan. Instructions. 1 tsp baking soda. Canned or homemade. One recipe stood out for Sour Cream Cherry Cake. In this sweet, cake-like bread the essence of almond permeates the tender bread and the bright cherries give a burst of fruitiness that accentuates it even more. Cake in the morning is always a good idea:) Go find some fresh cherries…and a cherry pitter and make this Cherry Almond Cake. Serve dusted with icing sugar, or better yet, with homemade vanilla bourbon ice cream. Add remaining egg; beat on low speed just until blended. For Cake. Coffee cake is kind of one of my favorite morning eats…like ever. If I’m not having chocolate cake, I prefer an almond cake 100 times over vanilla cake. Add the sour cream and almond extract and mix until well combined. Enjoy! Spray (2) 9-inch cake pans with non-stick cooking spray. Bake the 8" round cakes for 30 to 35 minutes or the 9" x 13" cake for 50 to 60 minutes, until a knife inserted in the center comes out clean. The cake itself has a completely delicious almond-flecked crumb, dripping in luscious cream and cherry syrup, but the tangy, sour cream frosting really takes it over the top, renewing its reputation to all its original glory. PRE-STEP: Preheat oven to 350F degrees. A great cake any time of the year, whether served at a summer potluck or holiday party. Stir in sour cream, one egg and the extract until blended. I love using sour cream in cakes and cupcakes because I find it makes the cake perfectly moist and tender, and helps the cake stay moist longer. Serve this cake warm with ice cream, or cool with cream (or on it's own as a tinfoil-wrapped handbag snack - yes I did that). Add the flour in thirds, alternately with the sour cream, blending well after each addition. It's time to bake a pound cake, just like grandma used to make! In a small bowl, beat cream cheese and remaining sugar until smooth. Reserve 1/2 cup crumb mixture for topping. Recipe source: inspiration from Sweetapolita, but recipe is Lemon Sugar original. In fact, I frequently substitute almond extract for vanilla extract in desserts and the flavor is so delicious. A moist, cake like bread flavored with almond and studded with cherries. Sprinkle with sliced almonds. The Gluten Free Cherry and Almond Cake Recipe: Gluten Free Cherry and Almond Cake Filled with a cherry-flecked frosting and topped with an amazing flour-based buttercream, this cake is sure to be a people-pleaser! ; In a medium bowl, combine the flour, baking soda, baking powder and salt. Set aside. It makes me feel like there is a little decadence in my day ahead. Today’s cake is inspired by another vintage recipe. Glaze the bread prior to serving. I know it seems silly but I love a sweet treat with my dark brewed morning coffee. This Cherry Almond Bundt Cake is a light and delicious dessert cake, full of flavor and topped with sweet and tasty cream cheese glaze. By Michelle Keith. Make the Cherry-Almond Glaze: In a medium bowl, combine 1/4 cup reserved cherry juice, almond extract, about 1 cup confectioners’ sugar, and whisk to combine until smooth and satiny. The added sour cream in this coffee cake ensures that this Cherry Almond Coffee Cake stays moist as it sits. Cherry Almond Bundt Cake: 1/2 cup butter (1 stick), softened 1 cup sugar Zest of 1 orange 1 Tablespoon Kirsch 2 eggs 1 cup sour cream 2 cups flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 can tart, red cherries (not cherry pie filling) The little changes I made were to omit the almond extract and increase the vanilla to 2 tsp, use around 2/3-3/4 of the can of cherries, and sub fat free yogurt for most of the sour cream. Almond and cherry is also a delicious combination, and the maraschino cherry juice in the buttercream frosting gives you the perfect pink frosting. 3/4 cup granulated sugar. Add baking powder, baking soda and salt to remaining crumb mixture. 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