Cherry Streusel Coffeecake

This coffeecake is built like an open-faced cherry pie inside a soft, almond-scented cake. Most of the batter spreads up the sides of a springform pan to form a shell, the cherry pie filling pools in the middle, and dollops of remaining batter plus a buttery crumb topping crown the whole thing.

The homemade buttermilk trick (evaporated milk plus a tablespoon of lemon juice, allowed to thicken for five minutes) is what gives this cake its tender, lightly tangy crumb. The acidity activates the baking soda for lift while also tenderizing the gluten in the flour.

Almond extract is the flavor anchor. Just one teaspoon perfumes the entire cake with a subtle marzipan quality that pairs beautifully with the cherries. Skip it and the cake tastes generic; use the full amount and it tastes like a bakery.

Pro Tips

• Use a springform pan, the high sides and removable bottom show off the cherry layer when sliced
• Spread the batter up the sides thicker than seems necessary, it shrinks during baking
• Drop the topping batter in random spoonfuls, not a sheet, so the cherries peek through
• Toast the sliced almonds for the topping for deeper flavor and crunchier bite
• Cool 20 minutes before releasing the springform ring or the sides may collapse

Variations

• Swap cherry pie filling for blueberry, raspberry, or apple for seasonal variations
• Add a teaspoon of cinnamon to the streusel topping for warmth
• Drizzle with a powdered sugar glaze (made with milk and almond extract) once cooled