Directions

1. Preheat the oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
2. First, mix the ingredients for the almond streusel. Add almond flour, all-purpose flour, brown sugar, cinnamon, and salt together. Pour in melted butter and almond extract. Stir until the ingredients are fully combined and the mixture clumps. Set aside in the fridge.
3. Next, mix the coffee cake batter. Add all-purpose flour, sugar, baking powder, and salt to a mixing bowl. Whisk to combine.
4. Add Clebby’s Vegetable Oil, vanilla extract, almond extract, eggs, and buttermilk into another mixing bowl. Whisk to combine.
5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to incorporate the ingredients until no streaks of flour remain. Fold in about ¾ of the halved cherries.
6. Pour the batter into the prepared springform pan. Top with the remaining cherry halves, then sprinkle the almond streusel on top.
7. Bake for 60 minutes or until an inserted toothpick comes out clean.
8. Let the coffee cake cool completely, then mix the almond glaze.
9. Mix powdered sugar, milk, almond extract, and a pinch of salt until smooth.
10. Drizzle the glaze over the top of the cake. Let the glaze harden before slicing and serving.