Cherry-Almond Coffeecake

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Cherry-Almond Coffeecake

 

2 cups flour

1 cup sugar

1 teaspoon baking powder

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon almond extract

1/2 cup unsalted butter

1 cup sour cream

1/2 cup sliced almonds

1 cup cherry pie filling

 

Grease an 8 to 9 inch springform bundt pan. In a small bowl, mix flour, baking

powder, baking soda and salt. In a large bowl, beat the butter until creamy. Add

the sugar and beat until fluffy. Add the eggs one at a time, beating well. Put

in the vanilla and almond extracts.

With an electric mixer on low, alternately add the flour mixture and the sour

cream, beating until smooth. Spoon half of the batter into the bundt pan. Add

half of the pie filling and half of the almonds. Spoon the remaining batter on

top, then put the rest of the pie filling and the almonds on top.

Bake at 350 degrees for 45 to 60 minutes or until a toothpick comes out clean.

Cool. Sprinkle with confectionery sugar and enjoy.