My new story in the Pittsburgh Post Gazette is Coffeecake. Who doesn’t need something sweet for the New Year?

You can see the story here: http://www.post-gazette.com/stories/life/food/coffeecake-slice-savor-and-share-668772/

But here are a few more how-to kitchen photos of the Cherry-Almond Coffeecake. The recipe comes from a wonderful book, Elizabeth Alston’s “Breakfast with Friends.”

Creaming butter and sugar

Creaming soft butter and sugar

cherry pie filling

The recipe uses half a can of cherry pie filling or 1 cup, but I always use it all and make 2 cakes. One gets frozen or given away for a very welcome gift. Note, coffeecake freezes well and thaws in no time.

Batter in pan

Spread half the batter in a springform pan. Spoon half the cherry pie filling on top. Swirl it in.

IMG_1699

Add the remaining batter and cherry pie filling. Sprinkle with almonds. Bake.

 

Cake Eaten

This cake never stays around long. Get the recipe from the story in the Pittsburgh Post-Gazette.