Wednesday, August 11, 2010
For those of you who wanted to take your Rx but didn't have a chance to get it filled…
Here, take one of my doses.
But be careful—it's very addictive.
Side effects may include drowsiness, sweating, red discoloration of the tongue, a feeling of well-being…
And Cherry-Almond Coffee Cake.
Cherry-Almond Coffee Cake
7 ounces (1 ¾ sticks) unsalted butter, at room temperature, plus more for greasing the pan
11 ¼ ounces cake flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
7 ½ ounces light brown sugar
1 ½ teaspoons cinnamon
2 ounces sliced almonds
6 ounces sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
¼ teaspoon almond extract
8 ounces sour cream, at room temperature
¾ pound cherries, pitted
Preheat the oven to 350ºF. Butter a 9×3-inch round cheesecake pan, line the bottom of the pan with parchment paper, and butter the parchment. Sift together 9 ounces of the flour and the baking powder, baking soda, and salt.
Whisk together 3 ½ ounces of the brown sugar, the remaining 2 ¼ ounces flour, and the cinnamon in a medium bowl. Add 2 ounces of the butter and, using your fingertips, rub in the butter until the mixture holds together in clumps. Toss in the almonds.
In a mixer fitted with a paddle attachment, beat together the remaining 5 ounces butter, sugar, and remaining 4 ounces brown sugar on high for 3 to 4 minutes, or until light and fluffy. Beat in the eggs one at a time until thoroughly combined and then beat in the vanilla and almond extract. Add 1/3 of the flour mixture, then ½ of the sour cream, then 1/3 of the flour mixture, then the remaining ½ of the sour cream, and then the remaining 1/3 of the flour mixture, mixing on low for only a few seconds after each addition until just combined, and stopping the mixer once or twice to scrape down the sides of the bowl. Do not overmix. Transfer to the cake pan and spread evenly. Arrange the cherries over the batter and then spread the almond mixture evenly over the batter and cherries in the cake pan. Bake for about 1 hour and 15 minutes, or until the edges of the cake start to shrink away from the pan and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes. Transfer to a cooling rack and finish cooling completely. Cut into portions and serve.
Makes 1 9-inch cake, serving 8. Use a springform pan if you don't have a cheesecake pan.