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Cherry Almond Coffee Cake
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2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 stick butter or oleo, at room temperature
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 tsp almond extract
1 cup sour cream or plain yogurt
2 cups cherry pie filling
1/2 cup sliced almonds
Preheat oven to 350 degrees. Grease a 9-inch springform pan.
Mix flour, baking powder, baking soda, and salt into a small bowl. In a large bowl, beat butter. Add sugar 1/4 cup at a time, beat until creamy. Add eggs, one at a time. Beat in extracts. On low, add flour mixture, about 1/2 cup at a time, alternating with sour cream. Beat just until batter is smooth. Spoon half of the batter into the prepared pan, add 1 cup of cherry pie filling. Swirl it once through batter with a rubber spatula. Spoon remaining batter evenly over top and then top with remaining cherry pie filling. Sprinkle with almonds.
Bake 55-65 minutes, or until cake is brown on top and shrinks slightly from sides of pan and a wooden toothpick inserted in center comes out clean.
Cool in pan on wire rack for 15 minutes. Remove pan sides. Delicious served warm.
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