The easy to make cherry coffee cake is perfect for brunch, dessert or with afternoon tea.
INGREDIENTS:
Vanilla, Sugar, Almond, Topping
1/4 cup granulated sugar
1 1/2 teaspoons of pure vanilla extract
1/2 cup sliced almonds
Coffee Cake
10 tablespoons of butter, cold
1 1/4 cups of granulated sugar
2 teaspoons lemon peel
4 whole eggs
1 tablespoon of pure vanilla extract
1 1/8 teaspoons baking soda
1 1/8 teaspoons baking powder
1 teaspoon of salt
2 1/4 cups all-purpose flour or wholemeal pastry flour
1 1/4 cup sour cream
Cherry cream cheese filling
8 ounces cream cheese, softened
1 teaspoon of vanilla
3 teaspoons fresh lemon juice
2 tablespoons of granulated sugar
1 cup cherry pie filling
INSTRUCTIONS:
Preheat the oven to 350 degrees.
Thoroughly grease a 10 inch container with butter or vegetable shortening. Set aside.
Vanilla, Sugar, Almond, Topping
In a small bowl, combine the sugar and vanilla and mix until well combined. Add sliced almonds, stir well and set aside.
Coffee Cake
In a large bowl, put butter, sugar and lemon peel until smooth and fluffy. Scrape the sides of the bowl.
Add the eggs one at a time, beating thoroughly between each addition.
Add vanilla, baking soda, baking powder and sea salt. Mix at low speed until completely incorporated.
Add the flour and sour cream at low speed until combined, being careful not to mix too much.
Set aside 1 1/2 cups of dough.
Place the rest of the dough in a greased tubular pan.
Cream cheese filling
Mix the cream cheese, vanilla, lemon juice and 2 tablespoons of sugar until well combined, creamy and smooth.
Cover with the cream cheese mixture evenly the center of the cake mass leaving a 3/4 inch to 1 inch space around the inside and outside edge of the pan.
Spoon the cherry pie filling over the cream cheese layer, leaving a 3/4 inch to 1 inch space around the edge to allow the pie to close when baked.
Spread the remaining 1 1/2 cups of cake batter over the top of the cake. Spread to the edge to seal. Tap the pan gently 3 times to remove air bubbles.
Sprinkle vanilla, sugar and almond mixture evenly over the top of the coffee cake and gently press it into the cake.
Bake for 45-50 minutes, or until the coffee cake is lightly browned, firm to the touch, and when a toothpick inserted into the center of the cake comes out without the cake dough sticking to it.
Cool the cake in the pan for 1 hour.
Carefully run a thin knife around the edge and center of the cake to loosen it. Invert the cake gently onto the plate.
Remove the cake from the mold and finish cooling it on a cooling rack.