Hungarian Sweet Cherry and Almond Coffee Cake
Soft and flavorful sweet cherry and almond cake!
Servings Prep Time
9servings 30min
Cook Time Passive Time
45min 2hrs
Servings Prep Time
9servings 30min
Cook Time Passive Time
45min 2hrs
Ingredients
Instructions
  1. Preheat the oven to 190°C (375°F), rack in the middle.
  2. Butter 13″x9″ (32cmx22cm) baking pan, coat with bread crumbs, tap out the excess. Set aside.
  3. In a food processor process together: flour, almonds, baking powder and salt. Process until almonds are very fine, almost powder like. Set aside.
  4. Add softened butter to a stand mixer bowl. Beat at high speed until smooth, about 1 minute.
  5. Gradually add the sugar and beat until light in color and well fluffed up.
  6. One at the time beat in the egg yolks.
  7. Mix in vanilla and almond extracts.
  8. Using clean beaters and clean mixing bowl, beat the egg whites on high speed until they form stiff peaks.
  9. Using a silicon spatula fold half of the egg whites into the butter mixture followed with half almond/ flour mixture.
  10. Repeat folding in another half of egg whites and almond/flour mixture to make a thick batter.
  11. Using offset spatula spread batter evenly in the pan.
  12. Arrange cherries in rows inserted on top of the batter.
  13. Bake for about 45 minutes or until the cake is golden brown and the top springs back when lightly pressed in the center.
  14. Cut and serve cake either warm or cooled off. Before serving dust with confectioner’s sugar.