Cherry Almond Coffee Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybella.com/cherry-almond-coffee-cake-recipe/
