In a bowl, combine chopped cherries and brown sugar, set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Batter will be dense.
Divide the batter into four equal parts. Spoon two parts of the divided batter into two greased and floured 8-inch round baking pans (in other words, one of the four parts into each pan.) (Make sure to completely cover the bottom of pan, it will seem like there is not enough batter but there is. I used a small off-set spatula to spread it around evenly.) Top with cherry mixture. Spoon the remaining batter over cherries. (Again, it will seem like there is not enough batter. Just swirl it around gently, you don't have to completely cover the cherries.) Sprinkle with almonds.
Bake at 350o F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes before removing from pan. During the cooling time, carefully run a sharp knife around the edges to loosen them.
In a small bowl, combine the icing ingredients; drizzle over the coffee cake and serve.
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|Serving Size: 1 Serving (507g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 387 (21%)|
|Amt Per Serving||% DV|
|Total Fat 43g||57 %|
|Saturated Fat 24.6g||123 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 205.7mg||63 %|
|Sodium 4988.5mg||172 %|
|Potassium 669.2mg||18 %|
|Total Carbohydrate 355.9g||105 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 353.6g|
|Protein 9.4g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1804
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