Old Fashioned Cherry Coffee Cake

Usually I just throw my summer fruit into a crisp or a crumble.  This cake is a little more structured, but still lets the fresh cherries shine.

It gave me a nice excuse to use my cherry pitter again.  It's very therapeutic.

Cherry Coffee Cake           ~~~adapted from the August Food & Wine magazine

oven to 400

• Spray or butter a 9 inch spring-form or cake pan.
  

1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

• Mix the dry ingredients in a small bowl and set aside.

4 Tbsp unsalted butter, room temperature
3/4 cup sugar

• Beat the butter and sugar together until fluffy.

1 egg
1 tsp vanilla extract
1 tsp almond extract

• Beat in the egg and extracts.  

1/4 cup sour cream
1/4 cup buttermilk

• Mix the sour cream and buttermilk.  Add to the butter and sugar, along with the dry ingredients, beginning and ending with the dry.  Don't overmix.
• Spread the batter in the pan, spreading out gently.

1 1/2 cup fresh pitted cherries, rough chopped
1/2 cup sliced almonds
1 1/2 Tbsp sugar

• Scatter the cherries evenly over the top of the batter, pressing in sightly.  Then sprinkle the almonds and sugar over all.
• Bake for about 30-35 minutes, until a toothpick comes out clean.