Sour Cherry & Almond Kuchen

From the blog For Love of the Table

1 1/3 c. all purpose flour

1 1/2 t. baking powder

1/2 t. salt

1/3 c. (5 T. plus 1 t.) unsalted butter, room temperature

2/3 c. granulated sugar

1/2 t. vanilla

1/4 t. almond extract

1 large egg

1/3 c. milk

1 recipe sour cherry topping (see below)

1 recipe almond streusel (see below)

Preheat an oven to 350º F. Butter a 10- by 2-inch round cake pan, line with a round of parchment and butter the parchment. Flour the pan. Set aside.

Combine the first three ingredients in a small bowl and set aside. Cream the butter and sugar until light and fluffy. Beat in the extracts, followed by the egg. Fold in the dry ingredients in two additions, alternately with the milk in one addition. Spread the batter in the prepared pan and spread the sour cherry topping evenly over the batter, leaving a border of exposed batter about 1/2-inch wide around the edge of the pan. Sprinkle the streusel topping evenly over the top of the cake. Bake until a wooden toothpick inserted in the center of the cake comes out clean, about 35 to 40 minutes.

Cool the cake in the pan for 10 to 15 minutes. Loosen the sides of the cake by running a thin knife around the edge of the pan. Turn the cake out of the pan onto a plate or a rack. Remove the parchment round and flip the cake back onto a serving plate (or wire rack).

Sour Cherry Topping:

10 oz. pitted frozen sour cherries, (2 heaped cups)—see note for using fresh cherries

1/2 c. sugar

1 T. plus 1/2 t. cornstarch

a pinch of salt

1/8 t. almond extract

Place the frozen cherries in a bowl and allow to thaw until there is just enough liquid to moisten the cornstarch.

In a small saucepan, stir together the sugar, cornstarch and salt. Stir in the cherries, along with any juices, stirring until the dry ingredients are completely moistened.

Over medium heat, bring the mixture to a boil, stirring occasionally. The liquid will begin to thicken and become translucent. Gently boil for 1 to 2 minutes—until the juices are clear and thick. Transfer to a bowl and stir in the almond extract. Cool completely before using. It is best to make this the day before.

Note: If you have fresh sour cherries, you will need 12 oz. of cherries. Pit them and combine them in a small saucepan with the dry ingredients—reducing the cornstarch to 1 T. Let this mixture sit for 10 minutes so that the cherries will begin to release their juices. As soon as the dry ingredients are fully moistened, proceed with the recipe.

(Sour Cherry Topping adapted from The Pie and Pastry Bible

, by Rose Levy Beranbaum)

Almond Streusel:

1/2 c. all purpose flour

1/3 c. sugar

3 T. unsalted butter

1/3 c. sliced almonds, lightly toasted and cooled

In a small bowl, rub the butter into the flour and sugar. Add the almonds and toss to combine. Set aside.

As published on forloveofthetable.com