Cherry Coffee Cake

Instructions

Preheat the oven to 350 degrees F. Coat a 9-inch springform pan or a 9-inch round or square baking dish with nonstick cooking spray.

In a medium mixing bowl, combine the flour, baking powder, and salt. Set aside.

In a large mixing bowl using an electric hand mixer, cream together the softened butter and sugar for two or three minutes. Add the egg, lemon juice, lemon zest, vanilla and almond extracts. Beat another minute or two, or until well combined. Add the flour, a little at a time, alternating with the buttermilk, beating just until each addition is incorporated. The batter will be thick.

Transfer the batter into the prepared pan, spreading it out evenly. Scatter the cherries over the top, then use a butter knife to gently swirl them into the batter.

For the crumb topping, toss together the flour, brown sugar, granulated sugar, almonds, and salt until well combined. Add the melted butter and stir again. When it is well mixed, work the mixture between your fingers until it begins to hold together. Crumble it up and sprinkle it over the top of cake.

Bake for 40 to 45 minutes, or until the center appears to be set and the crumb topping is golden brown. If the topping begins to brown too much, loosely cover the cake with a sheet of foil for the remaining bake time.

Let the cake cool for about 15 minutes. If using a springform pan, release and remove the sides before transferring the cake to a serving platter. If baked in a standard baking dish, slice and serve directly from the pan..

Breakfast,Cake,Dessert