Monday, June 27, 2016
Cherry Almond Coffeecake
One of the most frequent questions I get is "when do you have time to bake?" I've always thought that was a funny question, because it really doesn't take that much time. Even this recipe, which has several layers and steps, only took me 20 minutes to put together. That's practically how long it takes my oven to heat up!
Now, granted, I could be doing something like sit ups or squats during that 20 minutes - maybe the people who ask me that question are doing that.
Clearly I'm not.
But seriously, baking really isn't that time-intensive. And it's so worth it on so many levels - you know what's going in your food cause you're making it yourself, it's better for you because you are controlling the ingredients, and it's cheaper than buying bakery-made stuff. If you can get your kids involved, it's even better!
A coffeecake like this one is a wonderful weekend breakfast/brunch idea, and super impressive to share with others. I got the cherry preserves at Trader Joe's but I'm sure they're readily available. And you can even swap out cherries for whatever fruit you like best. I chose to go with the cherry, as that's how this recipe caught my eye. Cherries and almond are two of my favorite flavors so when I found this recipe, I knew I would have to try it. And you should, too!
Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate.
Cherry Almond Coffeecake
2 1/2 cups flour
1 cup sugar, divided
1/2 cup cold butter, cubed
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sour cream or Greek yogurt (plain or cherry)
2 eggs, divided
1 tsp. almond extract
1 - 8 oz. package low fat cream cheese, softened
1 cup cherry preserves
1/3 cup sliced almonds
In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream or yogurt, 1 egg and almond extract until blended.
Spread batter onto bottom of a greased 9-in. springform pan. Set aside.
In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds.
Bake at 350 for 50-60 minutes or until top is golden brown. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers. Makes 12 servings.
Recipe Source: Adapted from Taste of Home
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