Cherry Almond Coffee Cake One of our valued customers found this recipe in the Washington Post (she said it was awesome when upgraded it to feature Balaton cherries).  We like to double the amount of Balaton cherries--no surprise here--more cherry flavor!
Batter:
1 cup Balaton cherries, chopped lightly (Easiest if chopped while still mostly frozen)
1/4 tsp. Almond extract
2 1/2 cups Unsifted all-purpose flour
2 1/2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1 cup (2 sticks) Butter
1 1/2 cups granulated sugar
3 eggs
1 tsp. Vanilla extract
1 cup Sour cream (regular or lite )
Almond Filling:
3/4 cup chopped almonds
1 1/2 tsp. Cinnamon
1/2 cup granulated sugar
Directions:
Preheat oven to 350 degrees.Oil and flour a 10-inch tube pan (angel food cake pan).
Sift together the flour, baking powder, soda and salt. Set aside.
Add the almond extract to the cherries and let set.
Cream the butter and sugar until light. Add eggs, one at a time, beating well after each addition.Add vanilla.
Add flour alternately with sour cream (3 additions for the flour, 2 for the sour cream), mixing just until blended. Fold in half the cherries (no juice).
Mix filling ingredients and set aside.
To assemble:Place half the batter in the prepared pan--then smooth the top.Sprinkle remaining cherries over the batter and top with half the almond filling.Add remaining batter--again smoothing the top.
Sprinkle with rest of almond filling.
Bake for about 1 hour.Let the cake cool in pan.
Note:Can be wrapped airtight and frozen.
Balaton Cherry Compote
The challenge is to keep from repeatedly sampling this superb sauce while it's simmering...so there's something left to serve!
1 cup Water
2 1/2 cups Granulated sugar
3 Tbsp. Vanilla Extract (not immitation vanilla)
2 tsp. Almond Extract
3 pounds Individually Quick Frozen (IQF) Balaton cherries
Directions --
Put all except cherries into a medium saucepan and heat together.Add cherries and simmer (low simmer), uncovered, for two to three hours-- stirring occasionally until reduced to a thick sauce with almost no liquid.
Serving suggestions:
As a topping for Vanilla, French Vanilla or Chocolate ice cream.
As a sauce for meats such as pork, chicken or turkey.
As a topping for cake or shortcake.
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