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, all coming together to create a delightful blend of flavors.
Ingredients
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
Crumb Topping
- 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
Instructions
- Preheat your oven to 350 °F and grease an 8x8 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!
Notes
*This coffee cake is not overly sweet, which is how I prefer it. However, if you like a very sweet coffee cake, you can increase the sugar to a whole cup in the cake batter.
**I used fresh cherries, but you can also make this recipe with frozen cherries. Be sure to give them a rough chop as well before adding to the batter. Just be aware that your batter may turn a little more pink when using frozen cherries.
***Store coffee cake at room temperature for up to 2 days. After that store in the fridge for up to 3 more days (if it lasts that long!).