Almond Cherry Coffeecake
1 creal butter, softened
1 1/2 cgranulated sugar
2 Tbspalmond paste
8 ozdairy sour cream
1 tspalmond extract
2 call purpose flour
1 tspbaking powder
3/4 csliced almonds, divided
12 ozjar cherry preserves, divided
1 smallprepared vanilla snack pudding cup
How to Make Almond Cherry Coffeecake
- In a large bowl, cream the butter,almond paste and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract.
- Combine flour. baking powder and salt; add to creamed mixture and mix just until combined.
Sprinkle 1/2 the almonds in a sprayed and floured 10-inch tube or bundt pan.
Spread 1/2 of batter over nuts. Carefully spoon 1/2 of the preserves over batter, keeping preserves away from edges of pan.
Spoon vanilla pudding over preserves in center only.
- Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter.
Bake at 350^ for 50-60 minutes.
Cool in pan on rack for 20 minutes. Invert cake onto serving plate; cool completely.