Cherry Streusel Coffee Cake

Ok, so this recipe use cherries straight from the can. Pie filling to be exact. So when I saw this I was like "I can't make that, it feels like cheating, straight from the can....." But then I was looking at the photos of it and I didn't want to wait until fresh cherries were in season and on sale. And it's always nice to have a recipe or two that is just really simple to make at a moment's notice. So in making these I wanted to do individual ones and then I found the little heart springform pans I got for Valentine's Day and never got to use. I only had three and for some reason thought, "Oh, that will be fine" the fact that things rise in the oven had completely escaped me. So if you decide to make individual ones, use about 4 or 5 dishes or simply your life a just make a big one so you can have as much as you want and are not restrained to a portion of it. 

One thing to change if I were you. Instead of have cake/filling/cake/streusel, have cake/filling/thin cake/lots of streusel. It would make it even better.

cherry streusel coffee cake

2 1/4 cups (281g) flour

1 cup (200g) sugar

2/3 cup (151g) butter softened

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup (114g) sour cream

1/4 cup (59ml) milk

1 egg

1 tsp almond extract

21 oz cherry pie filling

1/3 cup sliced almonds

 

Oven 350F. Butter and flour an 8 inch springform pan. 

Mix flour and sugar together then cut in butter until small clumps. Set 1/2 cup aside. Then add in baking powder and baking soda to remaining mix. In a separate bowl stir sour cream, milk, egg and almond extract together. Add to flour mix stirring until just combined. Spread 2/3 of batter over the bottom and sides of pan. Pour in cherry filling. Drop spoonfuls of remaining batter over cherries. Stir almonds into 1/2 cup reserved crumb mix. Sprinkle over cake. Bake for about 50 minutes. Cool before serving.

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