Recipe by Rick Rodgers posted with permission © 2007 Sarah Phillips CraftyBaking.com
Cherry coffee cakes (Meggyes Piskóta) like this are beloved in Hungary. There, the cherries are usually left unpitted so the stones can add their subtle almond-like flavor to the batter--no one seems to mind spitting out the pits. Here, pitted fresh cherries would probably be best, or use frozen cherries. My version uses ground almonds in the batter.
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