Cherry-Almond Coffee Cake

Last week my family went cherry picking at Hood River and some two cups of those cherries went into this coffee cake.  We picked mostly Bings and some Rainier too.  The wind was blowing hard while we picked the fruits but the view was still gorgeous.  Lots of sunshine and surprisingly not many people went picking that day.

We went to the same farm, Hood River U-Pick Organic Cherries, last year as well.  Their fruits are large, sweet and easy to pick so we're happy to be back this year.  And as usual, we picked more than we can eat in a day or two :)  

Making a coffee cake is an easy way to use up the cherries.  It then can be served as dessert or snack.  This particular one is spot on, not too sweet, has tender crumbs and stay moist for a few days.  I meant to soak the cherries in kirschwasser but forgot, so feel free to soak the fruits if you like for overnight, I bet it'll be even tastier!

Cherry-Almond Coffee Cake

Serves 12

1 cup (2 sticks) unsalted butter, at room temperature plus more for the pan

2 1/2 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups slivered almonds

3/4 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1 cup granulated sugar

3 large eggs

2 teaspoon almond extract

1 cup sour cream

2 cups fresh cherries, pitted and cut in half

Preheat oven to 375 degree F.  Butter an angel food cake pan.  In a bowl, whisk together the flour, baking powder, baking soda and salt.

In a small bowl, combine the almonds, brown sugar and cinnamon; transfer half to a second bowl.

Using an electric mixer, beat the sugar and 2 sticks butter to combine, about 2 minutes.  Beat in the eggs, one at a time, then the almond extract.  Reduce the mixer speed to low and add the flour mixture, mixing until just combined.  Mix in the sour cream until just combined (the batter should be very thick).

Scoop half of the batter into the prepared pan, spreading to evenly distribute it, and sprinkle with the walnut mixture.  Scatter cut cherries on top of mixture.  Top with the remaining batter and sprinkle with the remaining topping.  Bake for 25 minutes.

Reduce oven temperature to 300 degree F and bake until a skewer inserted into the cake comes out clean, 15 to 20 minutes more.  Let the cake cool completely in the pan before unmolding and serving.

Source:  adapted from Woman's Day, December 2016/January 2017

Walnut Coffee Cake with Tiramisu Cream

This is a cake that I made for my husband's birthday just a few days ago.  It is a coffee cake with walnuts and frosted with whipped tiramisu cream; it's a sort of cake that I know he'd enjoy.  And I also know that this type of cake won't last long, it's down to 2 slices tonight and I bet it'll be gone before midnight :)

Note:  The measurement is in metric because it's taken from Delicious magazine, which is based in the UK.  I'm finding I like trying more recipes using metric measurement therefore I'm including it in my blog.

Walnut Coffee Cake with Tiramisu Cream

Serves 10


For the cake:
225 g unsalted butter, at room temperature
225 g sugar
4 eggs
225 g self-raising flour
3 tablespoons strong black coffee made from instant coffee and a little boiling water
1/2 teaspoon baking powder
75 g walnut pieces, finely chopped, plus walnut halves, for decorating
1/2 teaspoon cocoa powder, for decorating
1/2 teaspoon confectioners' sugar, for decorating

For the tiramisu cream:
250 g tub mascarpone
142 ml heavy cream
4 tablespoons coffee liqueur
4 teaspoons confectioners' sugar
Few drops of vanilla extract

Preheat oven to 350F.  Grease 2 8-inch round pan and line them with parchment paper.

Beat butter and sugar in a bowl of an electric mixer until soft and creamy.  Add sugar and beat until light and fluffy.  Add eggs, one at a time, continue mixing until it comes together.  Beat in the coffee then sift flour and baking powder over the mixture, fold them in, followed by walnuts.

Divide the cake mixture equally between 2 pans, leveling the tops.  Bake in the center of the oven for about 30 minutes, until they are golden and tops spring back when lightly pressed with a fingertip.  Cool the cakes in the pan for 10 minutes, then turn them out on the rack and let cool completely.  The cakes can then be frozen.  Let defrost completely before frosting it.

Make the tiramisu cream by combining mascarpone and heavy cream in a bowl of an electric mixer.  Beat the mixture, add the coffee liqueur, confectioners' sugar, and vanilla extract; and continue beating until soft and fluffy.

Place 1 cake on a cake stand or a serving plate, straight side up and spread half of the tiramisu cream.  Place the second cake, straight side down, on top and spread the remaining half of the tiramisu cream on top.  Decorate cake top with walnut halves and sprinkle with cocoa powder and confectioners' sugar.


Source:  adapted from Delicious Magazine, April 2008