Cherry Crumb Cake with Almond Drizzle

Here is my regular crumb cake blended with cherries and almond paste to create an updated version of this breakfast classic.  I always bake my crumb cake in a 9" springform pan so I can unmold it and see the sides - I love that wow factor of the cake, berry and crumb layers.  You will start this recipe out by making the cherry topping so it has a chance to cool, followed by the crumb and then the cake.  The tart cherries are sold in the canned fruit section - this would be just as delicious with blueberries as well, in fact I am inspired to that next.

Cherry Topping:

1 - 15 oz. can tart cherries, undrained

1/4 cup sugar

1 tbsp. cornstarch

Combine ingredients in a small saucepan and bring to boil.  Remove from heat and let sit for at least 15 minutes.

Crumble:

1 1/4 cup flour

1/4 cup sugar

1/4 cup brown sugar

1/4 tsp. salt

8 tbsp. (1 stick) unsalted butter - melted

Combine dry ingredients together, stirring with a fork then add melted butter and stir with fork again to create crumble.

Cake:

1 1/2 cups flour

1/4 cup sugar

1 - 8 oz. can almond paste

1/4 tsp. salt

2 tsp. baking powder

8 tbsp. (1 stick) unsalted butter -room temperature

2 eggs

1/2 cup buttermilk

1/3 cup sour cream

1 tsp. almond extract

1 tsp. vanilla bean paste

In the bowl of a mixer fitted with the paddle attachment combine flour, sugar, almond paste, salt, baking powder and butter.  Turn mixer on medium low and mix to combine until mixture is crumbly.  Add eggs, buttermilk, sour cream, almond extract and vanilla bean paste - combine until batter is creamy, it will be slightly chunky looking due to the almond paste.

Spray a 9" round springform pan with Bak-klene and pour batter into pan, spreading it evenly around.  Using a spoon, drop cherry mixture on top evenly around then using your hand crumble the crumb mixture over the top and bake off for 35 minutes.  Remove from oven and allow to rest for 30 minutes before removing spring side.  You can cut now, yet cake will completely set up in the middle after it cools completely.

Almond Drizzle:

You can top it off with this delicious almond drizzle is you care to.  Mix 1/2 cup powdered sugar, 1/4 tsp. almond extract and 1 tbsp. water together and using a spoon - drizzle over the top.