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Almond-Cherry Streusel Coffee Cake

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“Every time I make this my family is very nice to me for an entire week! I wish I could credit the source but it's a recipe I copied down one time when I visited my mother in Missouri. I love looking through all her cooking books/magazines, and this was one of the keepers.”
READY IN:
1hr 55mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease a 9-inch springform pan.
  2. In medium bowl stir 1/2 cup flour and the 3 tablespoons sugar. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in almonds. Set aside.
  3. In another medium bowl, stir together 2 cups flour, baking powder, baking soda, and salt. Set flour mixture aside.
  4. In large bowl (mixer) beat the 1/2 cup butter and the 2/3 cup sugar with electric mixer on medium speed until fluffy. Beat in egg, sour cream, vanilla, and almond extract until fluffy. Add flour mixture and milk alternately, beating just until blended.
  5. Spread 2/3 of the batter evenly into prepared pan. Spread pie filling on top of batter. Dollop remaining batter on top of filling. Sprinkle sugar mixture over batter in the pan. Bake in a 350 degree oven one hour, till toothpick in center comes out clean (but dough could be under the filling and toothpick won't show it. I needed 1 hour, 15 minutes).
  6. Cool for 10 minutes. Serve warm. Cover any leftovers in refrigerator for up to 3 days.

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