Cherry-Chocolate Coffee Cake

1
Brandy Bender

By
@MisDisturbed19

Soooo Yummy!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 - 8
Prep:
40 Min
Cook:
1 Hr 30 Min

Ingredients

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  • FOR THE STREUSEL:

  • 1 c
    almonds, blanched
  • 1 c
    sugar
  • 1 stick
    cold unsalted butter, cut into pieces
  • 3/4 c
    all purpose flour
  • 2 tsp
    ground cinnamon
  • 2 tsp
    orange zest, finely grated
  • 1/4 c
    unsweetened cocoa powder
  • FOR THE FILLING:

  • 1 3/4 lb
    fresh sour cherries, pitted
  • 1/2 tsp
    almond extract
  • 2 Tbsp
    cherry liqueur
  • 2 Tbsp
    all purpose flour
  • 2 Tbsp
    sugar
  • FOR THE CAKE:

  • 3 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 3/4 tsp
    salt
  • 1 1/3 c
    sour cream
  • 2 tsp
    vanilla extract
  • 1 tsp
    almond extract
  • 1 1/2 stick
    unsalted butter, room temperature, plus more for the pan
  • 1 c
    sugar
  • 3 large
    eggs

How to Make Cherry-Chocolate Coffee Cake

Step-by-Step

  1. Position a rack in the lower third of the oven and preheat to 350 degrees. Make the streusel: Spread the almonds on a baking sheet and bake until toasted, 5 to 7 minutes; let cool and transfer to a food processor. Add sugar, butter, flour, cinnamon, orange zest and cocoa powder and pulse until the nuts are ground and the mixture starts to clump. Refrigerate until ready to use.
  2. Make the filling: Toss the cherries, almond extract and cherry liqueur, if using, in a bowl. Stir in the flour and sugar.
  3. Make the cake: Whisk the flour, baking powder, baking soda, and salt in a large bowl. In a small bowl, whisk the sour cream and vanilla and almond extracts. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 5 minutes. Scrape down the bowl. Beat in the eggs on at a time, until light and fluffy, 2 to 3 minutes.
  4. Beat in half of the flour mixture on low speed until almost incorporated, then beat in half of the sour cream mixture; finish mixing the batter by hand (do not overmix).
  5. Butter the bottom and side of a 10 inch springform pan. Spread half of the batter in the pan. Sprinkle half of the streusel on top, then cover with the cerry filling. Drop spoonfuls of the remaining batter on top of the cherries and smooth with the back of a spoon. Top with the remaining streusel.
  6. Bake on the lower over rack until the cake springs back in the center when pressed, about 1 hour 20 minutes. Transfer to a rack to cool/ Run a knife around the inside of the pan, then remove the side.

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