2 1/3 cups (575 mL) ROBIN HOOD® All Purpose Flour3/4 cup (175 mL) sugar3/4 cup (175 mL) butter or margarine1/2 tsp (2 mL) baking powder1/2 tsp (2 mL) baking soda1 (1) egg3/4 cup (175 mL) buttermilk1 tsp (5 mL) almond extract1 can (1 can) (19 oz / 540 mL) cherry pie filling1/3 cup (75 mL) sliced almonds
1. COMBINE flour and sugar in large bowl.2. Cut in margarine with pastry blender until mixture is crumbly. Set aside 1/2 cup (125 mL) for topping.3. ADD baking powder and soda to remainder.4. BEAT egg, buttermilk and extract together.5. ADD to dry ingredients, stirring just until moistened.6. SPREAD 2/3 of batter over bottom and part way up side of greased 9" (23 cm) springform pan.7. SPOON pie filling evenly over batter. Drop small spoonfuls of remaining batter over filling.8. STIR almonds into reserved crumble mixture. Sprinkle over batter.9. BAKE at 350°F (180°C) for 65-75 minutes or until toothpick inserted in centre comes out clean. Cover with foil if top is becoming too brown.
Very pleased with the finished product. Great taste,easy to make and freezes very well. My family loved it and so will yours!!!
This is a delicious tasting coffeecake! I have baked this cake for my family members a number of times and always get compliments. For a moister cake, I find that it is even better the day after you bake it. It looks like you went to alot of work but its a snap to make and its great for company!
Delicious! Perfect for any occasion, great way to impress your company!
If you love traditional coffeecake, this Cherry Almond Coffeecake is a must. The cherries and almonds give your old favourite a fruity twist. Put on the coffee, sit back and relax. It's going to be a great day!
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