1 1/2-2 C cherries pitted and halved ( I used both Bing and Rainier)
Take the cherries and cook them in a sauce pan on the stove with a splash of water, enough sugar to make them sweet( I used very little sugar since my cherries were already sweet, maybe 1/4 C), and a couple of tablespoons of southern comfort. Cook them until they are thick and soft but not mush. Refrigerate.
1 C flour
1/2 t baking powder
1/4 t baking soda
1/8 t salt
1/2 C Greek yogurt ( I used Fage)
3 T melted butter
1 t vanilla
Sliced almonds for sprinkling on top
Take the dry ingredients and mix together in a bowl. Mix the wet ingredients in another bowl then add the wet to the dry and mix until just incorporated.
Spread half the batter into an 8 inch buttered and floured round cake pan. This will be hard to do just keep gently spreading with an off set knife until even. Take the cherries and spoon them out of the container leaving the excess syrup behind (but don't drain, you want a little bit) onto the batter in the pan evenly distributing. You want to use about 1 C of cherries. Spread the rest of the batter on top of the cherries. Take your time spreading gently, it's okay if some of the cherries peek out a bit. Sprinkle the top with sliced almonds. Bake at 350 degrees for about 25-30 minutes. It will be golden brown on top. Remove from oven and run a knife around the edges.
I am lucky I have my grandmother's cake pans that have a scraper built in that runs around the bottom and sides of the pan. Everything comes out so easily!
Icing
1/4 C powdered sugar
1-2 T cream
1/4-1/2 t vanilla
Mix together and drizzle over top of coffee cake.
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