Cherry-Almond Coffee Cake
June 10, 2008
As I munched on a slice of this delicious coffee cake—bedecked with sour cherries and infused with almond—for breakfast yesterday morning, I was delighted to read Amy’s responses to a meme at Eggs on Sunday and to see that she’d tagged me. So, here goes:
What were you doing ten years ago?
I was finishing up my junior year of high school, playing a lot of soccer and looking forward to a summer full of college visits, lakes, cabins and grilling. Life was hard.
What are five non-work things on my to-do list for today?
1) pick up a six-pack of beer (What? We’re making beer can chicken in a couple days)
2) salt the chickens (a la the Zuni Café dry brine method) for the aforementioned beer can chicken
3) water the plants
4) return some phone calls and emails (I have been soooo bad at this since I started studying for the Bar Exam)
5) get ready for dinner tonight—we’re having Kevin’s sister, who’s in Chicago for the week (!), over
(Click more for the rest of the meme, more photos & the recipe.)
What would you do if you were a billionaire?
1) hire a cleaning service
2) buy Kevin some Cubs season tickets
3) get a farm house, a lake house, a beach house …
4) work on healthful food issues (healthful for both people and the environment), particularly in lower income communities
Where have you lived?
1) Minnesota: born in Duluth; raised in a suburb of Saint Paul
2) Evanston, Illinois: college
3) New York, New York: an internship with a magazine for a term during college
4) Washington, DC: Dupont Circle for a year and Chinatown for the other year
5) Chicago, IL: law school and beyond
What jobs have you had?
1) babysitter extrordinaire
2) barista at Caribou Coffee during high school
3) outdoor store employee during college
4) public relations/fundraising for a non-profit organization
5) law clerk at a big Chicago law firm, where I’ll be returning this fall
Hope you enjoyed this different sort of post today. Back to our regularly scheduled programming tomorrow.
Cherry-Almond Coffee Cake
Adapted from Cooking Light
1/4 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup regular oats
1 teaspoon ground cinnamon
2 tablespoons chilled unsalted butter, cut into small pieces
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, softened
1 cup Greek yogurt
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1 large egg
1 1/2 cups pitted cherries, quartered
3 tablespoons slivered almonds
Preheat oven to 350°.
To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup, and level with a knife. Combine flour, brown sugar, oats, cinnamon and salt in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.
To prepare the cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl; set aside. Beat granulated sugar and 2 tablespoons butter at medium speed of a mixer. Add the yogurt, extracts, and egg; beat well. Add flour mixture, and beat at low speed until well-blended (batter will be thick). Fold in the pitted cherries. Spread the batter in the bottom of a 9-inch round cake pan coated with cooking spray. Sprinkle the topping over the batter. Sprinkle the almonds over the topping. Bake at 350° for 40 to 45 minutes, until a tester comes out clean. Cool completely on a wire rack.