Name: Sour cream and cherry coffee cake with almond crumble
Cook time: 105 min
Total time: 105 min
Yield: 12
Ingredients: 250 gram (8 ounces) butter; 3 eggs; 2 cup (300g) fresh cherries; 2 teaspoon vanilla extract; 1 cup (220g) caster (superfine) sugar; 1/2 cup (120g) sour cream; 1 cup (150g) self-raising flour; 1/2 cup (75g) plain (all-purpose) flour; 1 cup (120g) ground almonds almond crumble; 40 gram (1½ ounces) butter; 2 tablespoon light brown sugar; 1/2 cup (75g) plain (all-purpose) flour; 125 gram (4 ounces) almond paste; 1/2 cup (40g) natural sliced almonds

Sour cream and cherry coffee cake with almond crumble

Moist and fruity with a crunchy, crumbly topping, this sour cream and cherry coffee cake with almond crumble is delicious.

cherry sour cream coffee cake with almond crumble

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Serves 12

Cook

1H 45M

Ingredients

250 gram (8 ounces) butter

3 eggs

2 cup (300g) fresh cherries

2 teaspoon vanilla extract

1 cup (220g) caster (superfine) sugar

1/2 cup (120g) sour cream

1 cup (150g) self-raising flour

1/2 cup (75g) plain (all-purpose) flour

1 cup (120g) ground almonds almond crumble

40 gram (1½ ounces) butter

2 tablespoon light brown sugar

1/2 cup (75g) plain (all-purpose) flour

125 gram (4 ounces) almond paste

1/2 cup (40g) natural sliced almonds

Method

1.Have butter and eggs at room temperature.

2.Make almond crumble.

3.Preheat oven to 180°C/350°F. Grease deep 22cm (9-inch) square cake pan with butter; line base and sides with baking paper.

4.Halve cherries, remove seeds.

5.Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, then beat in sour cream. Transfer mixture to large bowl. Stir in sifted flours and ground almonds.

6.Spread half the cake batter into pan, top with half the cherries and half the almond crumble. Repeat layers. Bake cake about 1 hour 10 minutes. Turn cake, top-side up, onto wire rack to cool.

We prefer the flavour of fresh cherries in this cake, but frozen can be used. Leave frozen cherries whole and don’t thaw before using. Natural sliced almonds still have the skin on them. They are available from health-food stores and major supermarkets. Almond paste is available from major supermarkets and good delicatessens; marzipan can be used instead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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