Cherry Coffee Cake
Cherry Coffee Cake! Tender coffee cake laced with cherry preserves and topped with a brown sugar streusel. A great breakfast or brunch!
Ingredients
- ¼ cup granulated sugar
- 1½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup butter melted
- 1 large egg
- ⅔ cup milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon lemon extract
- ¾ cup cherry preserves I like Bonne Maman
For the Topping
- ¼ cup firmly packed brown sugar
- ¼ cup slivered almonds
- 2 tablespoons flour
- 1 tablespoon cold butter
Instructions
- Preheat oven to 400°F. Spray an 8 inch square baking pan with non-stick cooking spray.
- In a medium bowl, combine the flour, baking powder, salt and sugar. Add butter, egg, milk and vanilla, almond extract and lemon extract. Mix until just combined.
- Pour about half of batter into prepared pan, spreading evenly. Stir the preserves and spread it evenly over batter. Top with remaining batter, again spreading evenly.*
- In a small bowl, combine topping ingredients; mix until crumbly. Sprinkle over top of the batter.
- Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean or with dry crumbs.