My new story in the Pittsburgh Post Gazette is Coffeecake. Who doesn’t need something sweet for the New Year?
You can see the story here: http://www.post-gazette.com/stories/life/food/coffeecake-slice-savor-and-share-668772/
But here are a few more how-to kitchen photos of the Cherry-Almond Coffeecake. The recipe comes from a wonderful book, Elizabeth Alston’s “Breakfast with Friends.”
Creaming soft butter and sugar
The recipe uses half a can of cherry pie filling or 1 cup, but I always use it all and make 2 cakes. One gets frozen or given away for a very welcome gift. Note, coffeecake freezes well and thaws in no time.
Spread half the batter in a springform pan. Spoon half the cherry pie filling on top. Swirl it in.
Add the remaining batter and cherry pie filling. Sprinkle with almonds. Bake.
This cake never stays around long. Get the recipe from the story in the Pittsburgh Post-Gazette.