Instructions:

Cherry Cream Coffee Cake

Source: Posted by Pat in Ind on Cook'n'Chat

I tried this for a SECOND (see story below) time quite a while ago, but have not had time to post the write-up until fairly recently. This was excellent and very different than any coffee cake I have ever had. I only made one change: I added about 1 1/2 teaspoon grated orange rind to the cherry pie filling before baking. Many thanks for a delicious recipe.

Regards, Cookin' Dad

P.S. The first time I baked this, my oven went on the blink (for the umpteenth time), so the cake was only half-baked (I was so frustrated - wanted to take a sledgehammer to my oven)! I decided to call it breakfast pudding cake and both kids, including myself, loved it. And the funniest thing is that my daughter didn't even know what the original cake texture was supposed to be like. That's the great thing about kids; if it tastes good, no questions will be asked (LOL).

Fortunately, I recently found a hole-in-the-wall shop here in Taiwan that stocks my American oven part that has been IMPOSSIBLE to find. Past repairmen have always been successful in getting the oven working again, but it was always prone to frequent breakdowns. I was pleasantly surprised because I thought I'd have to bring it back from the states next time I return for a visit (LOL). Anyhow, my oven now works like new.

3/4 cup butter or margarine, softened,
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons almond extract
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 (21 ounce) can cherry pie filling

Cream butter and sugar. Add eggs and extract. Mix to blend.

Sift dry ingredients. Add to above mixture alternately with sour cream until well blended. Spoon 1/2 of batter into a greased and floured 12-inch tube pan. Spread cherries evenly over batter. Top with remaining batter. Bake 1 hour (or until done) at 350 degrees F. Cool 5 minutes, and transfer to plate.

Top with glaze and slivered almonds. To make the glaze, mix 3/4 cups powdered sugar with 1 tablespoon almond extract and 1 tablespoon water.