This recipe pays homage to the last few weeks of Cherry season, and to one of our dearest vendors- Four K Farms. We wanted to do something special to highlight BOTH these industries as there have been some difficulties they've had to overcome. The late spring storms that raged a few weeks ago cost quite a few cherry farmers significant parts of their crops- which means a shorter season for everyone's favorite summer fruit. With our returning vendor Four K Farms- we are thrilled to have them back in the Lodi Farmers Market after a terrible loss in their family. Patriarch Dale sadly passed away and tonight will be the first Farmers Market that they'll be attending since his passing. Let's show our cherry farmers & Four K Farms some love tonight, Lodi! Enjoy the Cherry Almond Coffee Cake recipe below- and send us your photos to EBubak@LodiChamber.com if you make this! You might end up on our Lodi Farmers Market Instagram page (@_lodifarmersmarket). 


Cherry Almond Coffee Cake
Ingredients:
2 1/2 C all-purpose flour
1 C sugar
3/4 C cold butter, cubed
1/2 tsp baking powder
1/2 tsp baking soda
1 C sour cream
2 large eggs
1 tsp almond extract
8 oz cream cheese, softened
2 C fresh cherries, pitted
1 C sliced almonds

For this recipe, we suggest a 9 inch springform pan AND reducing the fresh cherries into a compote (add a little sugar to them!) before adding to the top of the coffee cake.

Directions:
Preheat the oven to 350 degrees. In a large bowl, mix flour and 3/4 of the sugar. Cut in butter until crumbly and reserve half of mixture for topping. Add baking powder, baking soda, salt, sour cream, and one egg into the large bowl with the first half of the crumbly mixture. Spread into the bottom of the greased pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg and beat on low until just blended. Pour cream cheese mixture into the pan on top of the batter. Top with reduced cherry compote. Sprinkle the cup of sliced almonds and remaining crumbly mixture to the top of the compote and bake for 50 - 60 minutes until golden. Cool on wire rack for 15 minutes before releasing sides of springform pan. Serve warm with coffee!