Cherry Almond Kuchen
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Equipment
- 1 square nonstick baking pan
Ingredients
Batter:
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Filling:
- 24 ounce jar dark morello cherries in syrup drained
- 5 ounces almond paste
Crumble Topping:
- 1/4 cup brown sugar
- 3 tablespoons soft butter
- 1/2 cup sliced almonds
Drizzle:
- 1/2 cup powdered sugar sifted
- 3 teaspoons cherry syrup
Instructions
- Preheat oven to 350F.
- Cream butter and sugar until smooth in a mixing bowl.
- Blend in the sour cream and eggs.
- Then add the flour, baking powder and salt, stirring into a smooth batter.
- Spread half the batter into the nonstick square baking pan.
- Crumble almond paste and sprinkle over the batter along with the drained cherries (reserve 3 tsp syrup for later).
- Add dallops of the remaining batter over that.
- Mix together the topping crumble and sprinkle over all.
- Bake for 50-60 minutes or until it tests done in the center. Different types of baking pans can change the bake time slightly,
- Cool in pan completely.
- Drizzle with the extra syrup and sprinkle lightly with powdered sugar.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 653kcalCarbohydrates: 82gProtein: 8gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 108mgSodium: 331mgPotassium: 234mgFiber: 3gSugar: 42gVitamin A: 1428IUVitamin C: 2mgCalcium: 162mgIron: 3mg
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