This cherry almond coffee cake combines tart cherries with the nutty richness of almonds and a crumbly streusel topping for a delightful texture contrast.
Ideal for breakfast, brunch, or dessert, this cake is moist and tender with a burst of cherry flavor in every bite.
easy to prepare from scratch, this coffee cake also includes clear guidance on safe baking and cooling to ensure the best results.
Why You’ll Love This Recipe
- The combination of fresh cherries and almond extract gives the cake a unique and delicious flavor profile.
- A buttery streusel topping adds a pleasant crunch that complements the soft crumb of the cake.
- Using sour cream in the batter keeps the cake moist and tender.
- Baking at 350°F ensures the cake cooks evenly without drying out.
Cherry Almond Coffee Cake with Streusel Topping
A tender and moist cherry almond coffee cake topped with a buttery streusel, perfect for brunch or dessert.
- Prep time
- 20 minutes
- Cook time
- 45 minutes
- Servings
- 8
- Yield
- 1 9-inch round coffee cake
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (64g) cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon pure almond extract
- 1/2 cup (120ml) sour cream
- 1 cup (150g) fresh or frozen tart cherries, pitted and halved
- 1/3 cup (45g) sliced almonds, toasted
Instructions
- Prepare the streusel topping In a small bowl, mix 1/3 cup (42g) flour, 1/4 cup (50g) sugar, 1/2 teaspoon ground cinnamon, and 3 tablespoons (42g) cold unsalted butter cut into small pieces. Use a pastry cutter or fork to blend until mixture resembles coarse crumbs. Set aside.
- Preheat and prepare pan Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- Mix dry ingredients In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add eggs and flavoring Add eggs one at a time, beating well after each addition. Mix in almond extract.
- Combine wet and dry ingredients Add half the dry ingredients to the butter mixture and mix on low speed. Add the sour cream, then the remaining dry ingredients. Mix until just combined; do not overmix.
- Fold in cherries and almonds Gently fold in the cherries and toasted sliced almonds until evenly distributed.
- Bake the cake Pour batter into prepared pan and smooth the top. Sprinkle streusel topping evenly over the batter. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
- Cool safely Remove cake from oven and allow to cool in the pan on a wire rack for 15 minutes. Then remove from pan and cool completely before slicing. Serve at room temperature.
Helpful Tips
- For best flavor, use fresh or frozen cherries that are not sweetened.
- To toast almonds, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- Ensure the cake is fully cooled before storing to maintain streusel crunch.
Storage and Make-Ahead
Store leftover coffee cake in an airtight container at room temperature for up to 2 days.
For longer storage, wrap tightly and refrigerate for up to 5 days; bring to room temperature before serving.
Do not freeze the cake as it may alter the texture of the cherries and streusel.
Frequently Asked Questions
Can I use frozen cherries for this recipe?
Yes, you can use frozen cherries. Thaw and drain them well before folding into the batter to prevent excess moisture.
Is almond extract necessary?
Almond extract adds distinctive flavor that complements the cherries, but you can omit it if you prefer.
How do I know when the coffee cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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