Cherry Lemon Coffee Cake

• 1-1/2 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Sugar
• 1/3 cups Almond Paste
• 2 Tablespoons Chilled Butter, Cut Into Pieces
• 1 whole Egg
• 1 Tablespoon Lemon Juice
• 3/4 cups Milk
• 1-1/2 cup Cherries, Pitted And Sliced
• 2 teaspoons Lemon Zest
• 1/4 cups Sugar
• 3 Tablespoons Sliced Almonds
• 1-1/2 Tablespoon Melted Butter
• 1/2 teaspoons Cinnamon

1. Preheat oven to 350u0b0F.
2. To prepare cake, lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk. Set aside.
3. Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and milk alternately to sugar mixture, beginning and ending with the flour mixture. Fold in cherries and lemon rind. Spoon batter into a 9" square baking pan that has been coated with cooking spray.
4. To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter.
5. Bake for 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

allpurpose, baking powder, ubc, salt, sugar, almond paste, butter, egg, lemon juice, milk, cherries, lemon zest, ubc, almonds, butter, cinnamon

Taken from tastykitchen.com/recipes/desserts/cherry-lemon-coffee-cake/ (may not work)