when i open a can, i always cut it into four equal pieces and since i generally use just two ounces at a time for a coffee cake, i wrap each piece and store them in a container in the freezer. then when i need some, i simply pull it from the freezer, cut it into cubes and let it thaw out and soften before adding to the batter. to use in the recipe, i generally replace about 1/4-1/3 of the butter with almond paste.
another thing i love about tubes and bundts, you can hide a filling in them without having to worry about the cake collapsing from the weight! for this recipe, i used some really well drained tart red cherries.
and if the cake wasn’t already enough, i went and added crumb topping. actually, it could be that the cake was the vehicle for the crumb topping, just sayin…i love crumb topping!
however, i just couldn’t help myself. it seemed like such a waste to pour the cherry juice down the drain. quickly, i stirred the cherry juice into some powdered sugar.
4 ounces unsalted butter, softened
2 ounces almond paste
2 cups granulated sugar
1/2 teaspoon salt
3 cups all purpose flour
1 tablespoon baking powder
3/4 cup buttermilk
1 (14.5 oz) can tart red cherries, drained well, juice reserved
1 cup powdered sugar
to make the crumb topping, place the flour, oats, brown sugar, cinnamon and baking soda into the bowl of a food processor. pulse a few times to combine. sprinkle the butter cubes over the top of the mixture and pulse to cut it together. continue to process the mixture until it begins to clump. dump the mixture out of the bowl and set it aside.
preheat the oven to 350. grease and flour the tube pan and set it aside. to make the batter, place the butter, almond paste, sugar, and salt into the processor bowl and process until smooth. with the motor running, add the eggs, one at a time and process until mixed. scrape the bowl and pulse a few times to be sure it is combined. dump the batter into a large mixing bowl; the rest of the recipe is combined by hand with a rubber spatula or a large wooden spoon.
place the flour and baking powder into a sifter or a mesh strainer and sift it over the batter. fold the mixture a few times, sprinkle the buttermilk over the batter and fold it together. carefully place half of the batter into the prepared pan and spread it out so there are not huge gaps and vacant areas-it does not need to be perfectly level. arrange the drained cherries over the batter in the pan and top them with the remaining batter. sprinkle the crumb topping evenly over the cake and bake until a pick inserted comes out clean, about 1 hour. cool the cake in the pan for 20 minutes and then remove it from the pan and allow it to cool completely on a rack.
to make the glaze, sift the powdered sugar into a bowl. while stirring, add enough of the reserved cherry juice to make a slightly thin glaze that pours off a spoon slowly. drizzle small amounts of the glaze over the cake on the rack-how much you use is up to you, i used the entire amount for this cake.
the cake is best cut when completely cool. to store, keep it covered in a cake container at room temperature up to 2 days. to store in the freezer for up to a month, cut and wrap slices well in plastic and place them in a plastic container or bag before freezing. thaw the slices, still wrapped in plastic, at room temperature.
2 thoughts on “cherry frangipan coffee cake”
This is delectable looking! I love anything with almond paste…a must try!
I don't know much about almond paste. Could you use it to replace all the butter in a recipe (up to a certain extent)?