Description
This recipe works best with fresh sour cherries or with sour cherries packed in a can or jar.
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Directions
Heat oven to 400 degrees. Drain canned cherries in a strainer or colander, then spread out on paper towels to absorb more liquid.
Put flour, sugar, baking powder, baking soda, and salt into a large bowl. Stir to mix well. Add the butter and cut in with a pastry blender and/or rub in with your fingers, until the mixture is in coarse crumbs.
Stir almond extract into the yogurt. Add to the flour mixture and stir with a fork just until the mixture clumps together to form a soft dough.
Spread the dough in a thin layer in an ungreased 8 inch square baking pan. Scatter the cherries evenly over the top.
Put the topping ingredients into a small bowl and work with your fingers until well-blended. The mixture will be lumpy. sprinkle the topping over the cherries. Bake until the cake is golden brown and a wooden pick inserted in the center comes out clean, about 30-35 minutes. Serve slightly warm but do not cover cake as the topping will lose it's "crunchiness". Makes 9 portions.
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Ingredients
 1 can (12-16 oz.) pitted sour cherries in light syrup or water
1 cup all-purpose flour
1/3 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
4 T. butter, cut up
1/2 tsp. almond extract
1/2 cup plain yogurt or buttermilk
Crunch Topping:
3/4 cup toasted chopped almonds
1/3 cup all-purpose flour
1/3 cup packed light brown sugar
4 T. butter, cut up
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