Cherry Almond Coffee Cake
Hey!
Cherry Almond Coffee Cake is a coffee cake that will win over everyone in your house.
This is one of those dishes that seems elegant but is really easy to make.
The sweet and sour cherries, the nutty almond flavor, and the buttery crumb topping make it perfect!
The best thing about this recipe is that you can use it in so many ways.
You can eat it for morning, brunch on the weekend, or even as dessert with coffee or tea.
It has a great crumbly topping that makes every mouthful feel like a warm hug. It’s moist and fluffy.
Plus, it’s great for kids (hello, cherries!) but also good enough for adults to enjoy.
Let’s get started with the recipe, shall we?
Ingredients
For the cake:
- 2 cups of flour for all purposes
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of butter that hasn’t been salted and is soft
- 3/4 cup of sugar in the form of granules
- Two big eggs
- 1 tsp of almond extract
- 1/2 tsp of vanilla extract
- 1 cup of plain Greek yogurt or sour cream
- 1 1/2 cups of fresh or frozen cherries, pitted and cut in half
For the topping:
- 1/2 cup of flour for all purposes
- 1/3 cup of brown sugar
- 1/4 cup of chilled, diced unsalted butter
- 1/4 cup of sliced almonds
For the glaze (optional but really good):
- 1/2 cup of sugar in powder form
- 1–2 tablespoons of milk
- 1/4 teaspoon of almond extract
Things You’ll Need
- A round or square baking pan that is 9 inches wide
- At least two mixing bowls
- Mixing by hand or with a stand mixer
- Whisk
- Spatula
- Fork (for topping with crumbs)
- Parchment paper (optional, for simple cleaning)
How to bake a cherry almond coffee cake
- Get ready and heat up
Set your oven to 350°F (175°C) before you start. Grease a 9-inch baking dish or put parchment paper in it. - Prepare the topping of crumbs
Mix the flour and brown sugar in a bowl. Put in cold butter cubes and use a fork or your fingertips to mix until the mixture is crumbly. Add the sliced almonds and stir. Put it in the fridge while you make the cake batter. - Combine the Dry Ingredients
In a larger basin, mix together the flour, baking powder, baking soda, and salt. - Mix the butter and sugar together.
In a big mixer, mix together the softened butter and sugar until they are light and fluffy. This should take approximately 2 to 3 minutes. Add the eggs one at a time, beating well after each one. Add almond and vanilla extracts to the mix. - Mix the wet and dry ingredients together.
Add the dry ingredients to the butter mixture in three parts, with the sour cream in between. The dry ingredients should be the first and last things you do. Don’t combine too much! - Add the cherries and fold them in.
Use a spatula to gently fold in the cherries, taking careful not to break them.
- Put the cake together
Put the batter in the pan you made and level the surface. Spread the crumb topping evenly over the batter. - Bake the cake
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. - Cool the cake
Let the cake cool completely on a wire rack. - Add the glaze (optional)
Mix the almond extract, milk, and powdered sugar together until smooth. Before serving, drizzle over the cake that has cooled.
Helpful Tips
- If you can, use fresh cherries. They provide a natural richness and juiciness to the cake. Don’t defrost frozen cherries; just toss them in with flour before mixing them in.
- Don’t leave out the almond extract; it’s what makes this coffee cake taste so good!
- Tip for making crumb topping: Mix the topping with your hands. This makes the crumbs bigger and more satisfying.
- Bring your butter, eggs, and sour cream to room temperature so that everything mixes together well.
- Let your kids assist make the glaze or sprinkle the crumb topping. It’s a simple and enjoyable way to get them engaged.
Changes and Substitutions
- Cherries: You can use blueberries, raspberries, or even sliced peaches instead of cherries.
- Greek yogurt is a great substitute for sour cream.
- Use a 1:1 gluten-free flour mix if you can’t have gluten.
- Nuts: Don’t like almonds? You can skip them altogether or try pecans or walnuts.
- For less sweetness, skip the glaze or pour melted white chocolate on top instead.
How to Prepare Ahead of Time
- You may make the crumb topping a day ahead of time and keep it in the fridge.
- You can bake the cake the night before serving it because it keeps moist for 2 to 3 days.
Leftovers and how to store them
- You can keep leftover cake at room temperature for up to two days or in the fridge for up to five days.
- You can freeze individual slices (without glaze) for up to three months. Simply defrost and reheat in the microwave for 10 to 15 seconds.
In conclusion
I hope you and your family love this Cherry Almond Coffee Cake as much as I do.
It’s one of those meals that makes everyone grin when they sit down to eat.
This cake is always a favorite, whether it’s for a quiet morning at home or a fun family get-together.
I’d love to hear how it turns out if you give it a try. Leave a comment or ask me any questions you have.
Have fun baking! 💕