Cherry Almond Coffee Cake Recipe

Introduction

Cherry Almond Coffee Cake is a cozy treat that fills the house with a warm, inviting aroma. With a tender crumb, juicy cherries, and a crunchy almond topping, it’s perfect for breakfast, brunch, or dessert.

Ingredients

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• ½ cup (120ml) milk
• 1½ cups (225g) fresh or frozen cherries, pitted and halved
• ⅓ cup (35g) sliced almonds
• 2 tablespoons coarse sugar (optional)
• Powdered sugar for dusting (optional)

Instructions

1. Step 1: Heat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until combined.
3. Step 3: In a large bowl, beat the softened butter with sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in almond and vanilla extracts.
4. Step 4: Add half the flour mixture to the butter mixture, then milk, then the remaining flour. Mix just until combined. Gently fold in the cherries using a rubber spatula.
5. Step 5: Spread the batter evenly into the prepared pan. Sprinkle sliced almonds and coarse sugar evenly on top.
6. Step 6: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes in the pan, then transfer to a rack.
7. Step 7: Dust with powdered sugar before slicing and serving, if desired.

Tips & Variations

• Pat fresh cherries dry to prevent excess moisture in the batter.
• Do not overmix after adding the flour to keep the cake tender.
• Toss frozen cherries with a little flour before folding in to prevent sinking.
• Try blueberries or raspberries instead of cherries for a different flavor.
• Substitute plain Greek yogurt for milk to enrich the cake.
• Add ½ teaspoon cinnamon for a warm spice note.
• Swap sliced almonds with chopped pecans for a different crunch.
• Add an almond glaze instead of powdered sugar for extra sweetness.

Storage

Store the coffee cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual slices in the microwave for about 15 seconds before serving. For longer storage, freeze slices tightly wrapped for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries?

Yes, you can use frozen cherries straight from the freezer. Lightly coat them with flour before folding them into the batter to prevent excess moisture and sinking.

Can I make this ahead?

Absolutely. This cake tastes great when baked a day ahead and stored tightly covered at room temperature.

Cherry Almond Coffee Cake Recipe

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★★★★★

4.7 from 72 reviews

Cherry Almond Coffee Cake is a cozy, tender cake loaded with juicy cherries and topped with crunchy sliced almonds, making it perfect for a weekend breakfast, brunch, or dessert. The soft buttery crumb combined with almond and vanilla extracts creates a bakery-style treat that fills your home with an irresistible aroma.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 40–45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Wet Ingredients

• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• ½ cup (120ml) milk

Fruits and Toppings

• 1½ cups (225g) fresh or frozen cherries, pitted and halved
• ⅓ cup (35g) sliced almonds
• 2 tablespoons coarse sugar (optional)
• Powdered sugar for dusting (optional)

Instructions

1. Prepare the Pan and Oven: Heat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan to prevent sticking.
2. Mix the Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until evenly combined to ensure even leavening.
3. Cream the Butter and Sugar: Using a hand or stand mixer, beat the softened butter with granulated sugar for about 3 minutes until the mixture is light and fluffy. Then beat in the eggs one at a time, followed by almond extract and vanilla extract, to build a smooth, flavorful base.
4. Finish the Batter: Alternately add half of the flour mixture, then the milk, then the remaining flour mixture, mixing just until combined to avoid overmixing. Gently fold in the pitted and halved cherries with a rubber spatula to evenly distribute without breaking the fruit.
5. Add the Topping: Spread the batter evenly into the prepared cake pan. Sprinkle sliced almonds and coarse sugar evenly over the top to create a crunchy, sweet crust.
6. Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a cooling rack to cool completely.
7. Finish and Serve: Dust the cooled cake lightly with powdered sugar if desired, then slice and serve warm or at room temperature, ideally with coffee or tea.

Notes

• Pat fresh cherries dry to prevent extra moisture from making the batter soggy.
• Do not overmix the batter after adding flour to keep the cake tender and light.
• Toss frozen cherries with a bit of flour before folding in to prevent them from sinking and clumping.
• Sprinkle almonds evenly on top to ensure every slice has a satisfying crunch.
• Let the cake cool at least 15 minutes before slicing to maintain its structure.

Keywords: coffee cake, cherry almond cake, breakfast cake, brunch dessert, almond topping, homemade coffee cake