Almond,Brown Sugar Sour Cream Coffee Cake
My go to Coffee Cake. Straight forward and delicious. Add stuff or not. You could add raisins or almonds in the cake, but to me the cake is good on it’s own.
8 tablespoons (1 stick) unsalted butter, softened at room temperature 1 cup granulated sugar 3 eggs room temperature 2 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup sour cream room temperature I use ( the only cherries I can find, in in the can) Black Cherries. Drain. 1 teaspoon Almond X 1 Cup Sliced Almonds or more. Preheat the oven to 350 degrees. Spray with cooking spray a 9 by 9-inch cake pan, lined with parchment round. With a hand mixer ( that is what I use) cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs one at a time, and mix until light and fluffy. Add the Almond X. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream or yogurt. Pour the batter into the prepared pan. Sprinkle the Cherries on top and then the sliced almonds. Bake until risen and browned, about 45 minutes, ready when a toothpick comes out clean in center. Let cool 10 minutes in the pan. If you want it on a pretty plate, flip it out onto a plate and then flip again onto your pretty plate. It works every time. You might have to loosen the edges a little