The Pacific Northwest's cherry crop runs from May through early July. Use a sweet fresh cherry such as Bing or Rainier for this hearty cake. You can substitute frozen cherries, thawed and drained, if fresh fruit is unavailable.
To prepare streusel, combine first 6 ingredients in a small bowl, stirring with a whisk. Add oil and 2 teaspoons buttermilk; stir to combine. Set aside.
To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, baking powder, cinnamon, nutmeg, and salt in a bowl, stirring with a whisk. Combine sugar and butter in a large bowl; beat with a mixer at medium speed 3 minutes or until light and fluffy. Add egg; beat 1 minute or until combined. Beat in rind and almond extract. Add flour mixture and 1/2 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in cherries.
Pour batter into a 9-inch springform pan coated with baking spray; sprinkle with streusel. Bake at 375° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean, rotating pan from front to back after 25 minutes. Cool cake in pan on a wire rack 15 minutes. Remove cake from pan; cool completely on wire rack.
I don't know why this is billed as a dessert rather than a breakfast item as this is basically what it is...I disagree with the opinion that the cherries don't add much as this would be pretty boring without them. It might also be good with dried cherries as another suggests, but the fresh ones help keep the cake moist and the baking concentrates their flavor. I mostly followed the recipe but used all white wheat flour and granulated honey, replacing 1/4 cup with sucanat; and increased the hazelnuts (1/4 cup?), adding them to the batter with the cherries. I also decreased the sugar (granulated honey) in the streusel to 1/3 cup. I let the batter sit overnight to let the flour better absorb the liquid, put it in the oven as it was preheating and baked it 45 minutes. I served it alongside scrambled eggs this morning. I've made CL's blueberry coffee cakes several times but I'm glad to have this recipe as an alternative, and I'll be making this again.
since it's just me and my husband, I decided to half the recipe only keep the full crumb recipe. I baked the cake in a 9 inch glass pie plate with the full crumb recipe to spread over the top. Baked it for 14 min turned around as directed and baked another 14 min. It turned out perfect. Really yummy and we liked the fresh cherries.