Hit the Fruit Loop and hug a farmer! The rain was brutal this year, but there are plenty to enjoy. We have over 5 varieties of cherries now, as well as blueberries, peaches and apricots. Pick up a flat of cherries and you’re on your way to an amazing lazy Sunday morning breakfast. Here is one of our favorite Kennedy recipes.
Fresh Cherry Coffee Cake
1/2 cup whole almonds (about 2 1/2 ounces)
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 pounds cherries (about 4 cups medium), halved, pitted – I used a mix of Rainier and red cherries
Position rack in center of oven and preheat to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper cut to size.
Finely grind almonds in processor. Transfer to medium bowl; mix in flour, baking powder, and salt. Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and almond extract, then flour mixture just until incorporated.
Transfer batter to prepared pan; spread evenly and smooth top with spatula. Gently press pitted cherries, cut side down, into batter in circular pattern around the whole cake, placing close together. Press into the batter and top with another round of cherries (two layers total).
Bake cake until tester inserted into center comes out clean, about 50-60 minutes. Cool cake in pan on rack 20 minutes. Run small knife between cake and pan sides to loosen. Invert cake onto platter; remove parchment paper. Place another platter atop cake. Using both hands, hold both platters firmly together and invert cake, fruit side up. Cool cake completely. Cut into wedges.