Cherry Almond Coffee Cake
Soft and fluffy with a sweet, crunchy topping, this Cherry Almond Coffee Cake will be your new favorite way to eat cherries! In each bite, you get juicy cherries, crisp almonds and a lovely almond essence, that all come together to create a delightful blend of flavors. Whether you serve this cake at breakfast, brunch, dessert or as a snack, it is sure to quickly disappear!
I’m going to be completely honest with you: I’ve never been a huge fan of coffee cake. Maybe it’s because I’m a chocolate-loving girl and the plain vanilla cake and cinnamon topping of traditional coffee cakes is just too, well plain. So, when I set out to make my own coffee cake, I didn’t have super high expectations. Sure, I added cherries, almonds and almond extract, but I didn’t expect my cake to taste much better than your average coffee cake recipe.
I took my first bite…and yeah, I was proven wrong.
Who knew coffee cake could actually have so much flavor? I certainly didn’t. However now I have absolutely no doubts about coffee cake; it is delicious! Maybe you’re like me and have never been super impressed with coffee cake either. Or maybe you think I’m crazy because I’ve never been super impressed with coffee cake. Either way, your mind is about to be blown when you take your first bite! If cherries and almonds are your cup of tea, then you need to make this coffee cake!
That’s all I have to say….mic drop….
Ingredients You Need
All-Purpose Flour~ Only white flour will work here. Please do not substitute with whole wheat or any other type of flour.
Cinnamon, Salt & Baking Powder~ Cinnamon and salt are super critical for enhancing the flavor in this coffee cake, while baking powder does the important job: making the cake super soft and fluffy.
White Sugar~ For the cake batter, you will need white sugar. In this recipe, I do not recommend using liquid sweeteners, like honey or maple syrup.
Brown Sugar~ You will need brown sugar for the crumb topping. As with the white sugar, I do not recommend substituting a different sweetener here.
Sour Cream~ This ingredient makes the cake super moist and soft. If you don’t have sour cream, you can substitute with full-fat plain greek yogurt instead.
Butter~ I prefer to use unsalted butter in this recipe, but you could use salted butter if needed. I would just omit the salt in the cake batter if using salted butter. If you need a dairy free option, I would recommend using Country Crock plant butter sticks as a substitute.
Eggs~ Eggs are super important for helping the cake rise and giving it a fluffy texture.
Almond Extract~ For that classic almond flavor, almond extract is an essential ingredient. Make sure to look for “pure almond extract” on the bottle label; do not use “imitation” or almond flavoring. If you hate how almond extract tastes, you could always use vanilla extract instead for a cherry vanilla coffee cake.
Sliced Almonds~ I love almonds in this recipe, although you could substitute with a different type of nut, such as walnuts or pecans, if you are in a pinch. If you have a nut allergy, I would omit the nuts and add about 1/4 cup of extra flour instead.
Cherries~ In the pictures, I used fresh cherries that I pitted and then roughly chopped. However, I have also made this recipe with frozen cherries and it turned out just as well. Frozen cherries are already pitted, but make sure to give them a rough chop if they are whole cherries.
To make the Cherry Almond Coffee Cake, there are two steps: make the cake batter and then make the crumb topping. The cake batter is super simple. Start by beating together the sugar and butter with an electric mixer, then beat in the eggs, sour cream and almond extract. Sift in the dry ingredients and stir before folding in the chopped cherries. The batter will be thick.
For the crumb topping, just stir together all the topping ingredients and then sprinkle over the cake batter; easy peasy! If you need a recipe visual, watch the video below:
I love to serve this coffee cake warm with, you guessed it, coffee! Or if you don’t like coffee, tea works just as well. This recipe would also be great served at brunch or even as an addition to an afternoon tea (or coffee!) party, especially if you have guests. You could even make a double batch if needed. Actually, I take that back. You will need a double batch. Period.
It’s hard for me to resist this soft cake studded with juicy cherries, covered in a sweet, crunchy topping. And it’s kinda hard for anyone else in my family to resist it either. I mean, I have to hide a slice in the back of my pantry, just so I have some for later! Lol, but seriously, be ready. You might be putting up a fight for the last square of this cherry almond coffee cake too. Have fun 😉
Need more summery recipes? Check these out:
Cherry Almond Coffee Cake
Coffee Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
- 2/3 cup granulated white sugar see notes
- 3/4 cup sour cream
- 2 large eggs
- 1 tsp pure almond extract
- 2 cup pitted and roughly chopped fresh cherries see notes
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 cup sliced almonds
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- Preheat your oven to 350 °F and grease an 8×8 glass baking dish, or line with parchment paper.
- To make the coffee cake batter, in a medium size bowl, whisk together the all-purpose flour, baking powder, salt and ground cinnamon. Set aside.
- In a large bowl, cream together the softened butter and white sugar with an electric mixer for 1-2 minutes or until pale in color and fluffy. Add the sour cream, eggs and almond extract and beat until smooth.
- Add the flour mixture to the butter/sugar mixture and gently stir until just combined before folding in the chopped cherries. The batter should be thick. Spread the batter into your prepared pan and then set aside.
- To make the crumb topping, in a small bowl, stir together the flour, brown sugar, sliced almonds, ground cinnamon and salt. Add the melted butter and stir until a crumbly topping forms. Sprinkle the topping over the cake batter and then bake the coffee cake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean. The cake is supposed to be moist, so don't overbake.
- Allow the cake to cool at least 30 minutes before slicing into squares and serving. Enjoy!