Several weeks ago lovely Rosa at Rosa's Yummy Yums came up with the wonderful idea of a Sunday Brunch Meme and tagged me. Then the amazing Gattina at Kitchen Unplugged tagged me as well. I was quite happy to be tagged because brunch is my favorite meal. It always seems a good occasion because the day is still young and there's a sense that it's OK to stuff yourself with food, because you have lots of time left in the day to work off the calories with various adventures. Frankly, I don't have brunches on the weekend very often. We usually get up and have cold cereal, with a blank expression on our faces. But, my mother-in-law is visiting and it seemed the perfect time to make a proper Sunday brunch. So, I invited my Official Taster, Nancy, and we all gathered for a nice carby meal, with good conversation and warm feelings.
When I was planning the brunch, one recipe I wanted to try was the marvelous strawberry coffee cake recipe that Butta Buns shared with us some time ago. It was so yummy when I made it, I knew I would make it again, and wondered how it would taste using other fruits. Sweet cherries are in their prime right now, so a cherry coffee cake seemed like a good way to experiment with the recipe.
Cherries and almonds are a great combination, so I replaced the vanilla extract with almond extract, and sprinkled some slivered almonds on top of the coffee cake. I also had to pit three cups of sweet cherries, which made the recipe a little more labor intensive. But, it was worth it, because the coffee cake was absolutely delicious. We all exclaimed over it and spent time discussing how this recipe is a keeper. I've now had it with strawberries and cherries and look forward to having it with other fruit. Thank you Butta Buns!
Eating this marvelous coffee cake was a very happy thing for us all. I urge everyone to take some time to prepare a Sunday Brunch. I'm going to tag Butta Buns--and anyone else who is reading this! Have a Sunday brunch and tell us about it!
Sweet Cherry And Almond Coffee Cake
1 c. flour
1/2 c. sugar
1 stick of margarine (stick form is necessary), cold from the fridge (I'm a hopeless butter fanatic--so I used it instead.)
To make crumble topping, sift the sugar and flour together in a large
bowl. Place the margarine in the center of the bowl and sprinkle a
little of the sugar and flour mixture over it. Place all 10 fingers on
the stick and start crumbling it by making cat-kneading gestures with
your fingers so the margarine turns into little pea sized bits. If you
need a visual, refer to this little fella. Keep crumbling until the
stick is completely whittled down.
Keep the bowl of crumbles in the fridge until you’re ready for it.
Cherry And Almond Coffee Cake
2 c. flour
1 c. sugar
2 tbsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. almond extract
1 c. milk
1/4 c. margarine, melted (Again, like Paula Deen, I use butter!)
3 cups sweet cherries, pitted. I didn't slice the cherries because they had been pitted and were "open"
about 1/3 cup slivered almonds
-Sift the first four ingredients together in a bowl and set aside
-Whisk the milk, eggs, almond extract, and melted margarine together in a bowl.
-Add the mix of wet ingredients to the bowl of dry ingredients.
-Beat together by hand or with a mixer until well incorporated.
Pour into a pre-greased 13×9 pan. Arrange the cherries and on top of the batter. Sprinkle the crumble topping and almonds on top.
Bake at 350F for 35-45 minutes.