Strawberry Coffee Cake

Adapted from here

Printable

(this is what Coleen used 2 cups frozen dark sweet cherries (thawed and drained well)

2 cups fresh strawberries chopped
1/4 cup + 2 tablespoons brown sugar
1/4 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
2 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream

Directions from Coleen for the cherries
Thaw and drain the frozen dark sweet cherries completely (I put them in a colander overnight in the fridge). The next morning, drain completely, cut the cherries in half and mix with the brown sugar and almond extract. Set aside.

Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth.

Spread 2/3 of the batter into greased 9" spring form pan. Top with fruit


and then spoon dollops of the remaining 1/3 of the batter, over the fruit, like this:



Sprinkle the sliced almond over the top of everything and sprinkle it with a little cinnamon sugar
Bake at 350 for 40 minutes. Let the coffee cake cool in the pan for about 15 minute before removing it. Drizzle the cake with a simple vanilla glaze.

GLAZE
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Oh gee, ya know I forgot to put the glaze on, BUT it was wonderful without it.
Tips from Coleen
IMPORTANT NOTE: When you thaw the frozen dark sweet cherries, you will get a considerable amount of "juice". DO NOT USE that juice in this recipe (save it for a different recipe). However, after they are drained and you mix the cherries with the brown sugar and almond extract (after it sits a few minutes) you will get even MORE "juice"...make sure you use this extra juice in the recipe.

IMPORTANT NOTE: This recipe calls for a 9" spring form pan, but you can make it in a regular 9" round cake pan. The spring form pan just makes for a prettier presentation. IF YOU USE A SPRING FORM PAN, make sure you wrap the bottom of the pan in foil, in case your pan leaks.

This is a great cake for after dinner or breakfast. Thanks for stopping by. Remember to Find the time to Do all the things YOU love.
Donna