My tongue hurts. I bit it so badly while trying to tell my teenage son for the millionth time to do his homework...or whatever it is he's forgotten to do. Some days are harder than others and I get heartburn just thinking about it. I'm so glad to have never heard one parent say that raising a teenager is a "dream"...because it ain't! So now I can't talk and I can barely eat without drooling all over myself. If you've never bitten your tongue, physically or metaphorically, I hope you never do. My whole life I've tried to "bite my tongue" and now that my son is a teenager, my own father is telling me more and more to be patient and to bite my tongue when I'm about to lose my temper...and you know what happens?? I really take a chunk out of my tongue. Not really but I drool.
Anyhow, I've been dealing with this extra stress by baking. For two weeks now, I've been baking more than cooking. My stove was broken, did you hear? It has since been fixed but baking soothes me. I've made this coffee cake twice this week. The first one I brought with me to a meeting with some clients..and I think they loved it. One of my friends said, "Ohmygosh, is there marzipan in this? Don't tell me you make your own marzipan! I love that stuff! I'd squeeze a whole tube of it in my mouth!" Ha! Ha! I love her! No, there really isn't "real" marzipan in the cake but the crumble is smooth and so almond-y that, yes, I can fool you into thinking it's marzipan. This cake is so moist because of the yogurt. I've made this with buttermilk before but it's too moist. Yes...cakes can get too too moist. And if you put in half of the cake batter into the pan first, then put the jam then some of the crumble, then the rest of the cake batter, then top it all off with the rest of the crumble...you will have this hidden treat in the middle. And you too can fool people into thinking you've added marzipan to a cake! There's a lot of crumble to this recipe that you can do this variation. Hey! You can even use this recipe to make Cherry Almond Coffeecake Muffins. It will make twelve delicious muffins. Just adjust the baking time. Happy Baking!
For the Cake:
2 cups unbleached all-purpose flour
1 cup plus 2 tablespoons granulated sugar
¼ teaspoon fine sea salt
10 tablespoons unsalted butter, room temperature
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup regular or non-fat plain yogurt
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
½ cup cherry jam, preferably with whole pitted cherries, heated and stirred
For the Crumble, you will need:
1 cup of the reserved dry cake mix (See below in Step 1)
1 large egg yolk
1 teaspoon pure almond extract
Preheat your oven to 350°F. Butter a 9-inch springform pan and set aside.
Whisk together in a bowl, flour, sugar and salt until combined. Then using a pastry cutter, cut in the butter until it forms a coarse crumble. Measure out 1 cup of the mixture to a separate bowl and reserve it for the crumble topping.
To the remaining mixture, sprinkle and mix in the baking powder and baking soda. Add the yogurt, egg and extracts and stir the batter until smooth.
Pour the batter into a buttered 9-inch springform pan, lined with parchment paper.
Spoon the warm cherry jam over the top of the batter.
Make the crumble by mixing together the reserved dry cake mix with the egg and the extract until combined yet crumbly in texture. Sprinkle the crumble over the cherry jam.
Bake for 55-60 minutes until a wooden skewer comes out clean. Lovely served warm or at room temperature with tea or coffee. Enjoy!