Description
Whipping up this cherry almond coffee cake fills your kitchen with warm, inviting aromas that instantly comfort and delight. Tender crumbles of sweet cherries and crunchy almonds make this breakfast treat perfect for sharing with friends over morning coffee.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups all-purpose flour
- 1 ½ cups fresh cherries
- 1 cup sugar
- ½ cup sliced almonds
- 2 eggs
- ½ cup sour cream
Supporting Ingredients:
- ½ cup brown sugar
- ½ cup cold butter
- ½ cup softened butter
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Finishing Ingredients:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon almond extract
Instructions
- Prepare your oven by heating to 350°F and coating a 9-inch baking pan with grease or parchment paper.
- Mix 2 cups flour and brown sugar in a bowl. Cut ½ cup cold butter into small cubes and blend until crumbly using your fingers. Fold in ½ cup sliced almonds. Refrigerate this crumb mixture.
- Combine 1 ½ cups flour, baking powder, baking soda, and salt in a separate bowl.
- Beat ½ cup softened butter and 1 cup sugar in a large bowl until fluffy, approximately 2-3 minutes.
- Add 2 eggs one at a time to the butter mixture, mixing thoroughly after each addition.
- Stir 1 teaspoon almond extract and 1 teaspoon vanilla extract into the batter.
- Gradually incorporate dry ingredients into the butter mixture, alternating with ½ cup sour cream. Always begin and end with dry ingredients.
- Carefully fold 1 ½ cups fresh cherries into the batter without crushing them.
- Transfer batter to the prepared pan and spread evenly. Distribute refrigerated crumb topping across the surface.
- Bake at 350°F for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely before preparing glaze.
- Whisk 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon almond extract until smooth.
- Drizzle glaze over cooled cake before serving.
Notes
- Fresh cherries work best, but frozen cherries (thawed and drained) are a great alternative when fresh aren’t in season.
- Fold cherries gently to prevent color bleeding and maintain their whole shape in the batter.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free blend and check that your baking powder is gluten-free.
- Dairy-free bakers can substitute sour cream with coconut yogurt and use plant-based butter in both the cake and crumb topping.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 333 kcal
- Sugar: 33 g
- Sodium: 220 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg