Tuesday, July 29, 2014

cherry almond coffee cake.






My sister invited me to participate in this month's mystery dish!

We had to make a recipe that included at least 3 of the following: coffee, 
sour cream,
farro, almonds, cherries, watermelon, cantaloupe, jicama, cucumber, tomatoes, infused or flavored olive oil, fresh herbs, cornmeal, and hot peppers. 

With all the fruit included on the list, I knew I wanted to make something sweet. And of course I immediately thought of combining cherries and almonds! 


I found several recipes using dried or maraschino cherries but I wanted to use fresh ones. I was super excited to find this coffee cake recipe because it combines fresh cherries and raw almonds, and also includes sour cream to keep it super soft and moist. 

I hope you enjoy this recipe as much as we did. It can be part of a balanced breakfast ;) ;), snack, or dessert!

~

fresh cherry almond coffee cake from noble pig

Ingredients

for coffee cake:

2 cups fresh, pitted, chopped cherries
6 Tablespoons brown sugar
2 cups all purpose flour
2/3 cup white granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup sour cream
6 Tablespoons butter, melted
2 teaspoons vanilla extract
1/2 cup slivered or chopped almonds

for glaze:

1/2 cup confectioners' sugar
1 Tablespoon milk (I used unsweetened vanilla almond milk)
1/2 teaspoon vanilla extract

Instructions
  1. In a bowl, combine chopped cherries and brown sugar, set aside.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Batter will be thick.
  3. Grease a 10 inch bundt pan (or 2- 8" round pans). Spoon half the batter into pan. Make sure to completely cover the bottom of pan.  Spread it around evenly with a spatula or something similar. Top with cherry-brown sugar mixture. By spoonfuls, put the remaining batter over cherries. Just swirl it around gently, you don't have to completely cover the cherries. Sprinkle with almonds.
  4. Bake at 350 degrees F for 25-45 minutes (depending on which pan you use) or until a toothpick inserted near the center comes out clean.  I checked at 25 minutes and kept checking every 10 minutes until done. Cool on a wire rack for 15 minutes before removing from pan. During the cooling time, carefully run a sharp knife around the edges.
  5. In a small bowl, combine the glaze ingredients; drizzle over the cooled coffee cake and serve.

Check out the links below for other yummy recipes!


July Mystery Dish via thepajamachef.com
  1. Watermelon Salsa - The Pajama Chef
  2. Farro Salad - Chez CateyLou
  3. Cherry Almond Coffee Cake - Two Happy Bellies
  4. Watermelon Fruit Salad with Mint Lime Dressing - Yummy Healthy Easy
  5. Toasted Almond Caramel Mocha Gelato - Culinary Couture Blog
  6. Cherry Galettes with Almond Sour Cream Crust - The Well Floured Kitchen
  7. Cherry Watermelon Granita - Joyful Healthy Eats
  8. Cherry Almond Mocha Smoothie - Baking a Moment
  9. Pepperoni Pasta Salad - I Want Crazy
  10. Almond Cherry Bars - I Dig Pinterest
  11. Cucumber Salsa - Weary Chef
  12. Cherry Almond Popsicles - Blahnik Baker

12 comments:

  1. this sounds great kathleeny! thanks for joining us this month. hope you had fun :)

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  2. Cherries and almond is such a great combination!! Love this coffee cake. It was so much fun having you join us this month!

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    1. Thank you Zainab! It was fun :) Thank you for visiting my blog!

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  3. This cake looks so delicious Kathleen!!

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    1. Thank you Ami! I appreciate you visiting my blog :)

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  4. I am loving this mystery dish challenge. Great coffee cake

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    1. Thanks Kathy! I appreciate you visiting my blog :)

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  5. this looks delicious, i definitely am craving a slice. i can never go past a good coffee cake!

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  6. Cherries and almonds are amazing together.. this cake looks super delicious and moist.. I definitely need to give it a try.. :)

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    1. I agree, Arpita! Let me know if you try it. :) Thanks for visiting!

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