Cherry Almond Coffee Cake is a simple but special coffee cake with slightly tangy cake studded with dried cherries and almonds.
I love cherries and I love almonds. And I love cherries and almonds together. Maybe it is because they are from the same genus (Prunus) that they seem made for each other.
Ingredients for Cherry Almond Coffee Cake
The recipe starts with baking basics:
- flour
- sugar (granulated and powdered)
- butter
- egg
- milk
- baking powder, soda and salt
- vanilla and almond extracts (or one of the two)
For tang I went with plain Greek yogurt instead of the traditional sour cream because I almost always have it on hand.
Sliced almonds work best for this recipe instead of whole or chopped.
This cake uses dried cherries so it can be enjoyed year round. If the cherries do not feel plump and moist, soak them in a little warm water to plump back up before adding to the recipe. It makes all the difference to this cake.
Tips for baking Cherry Almond Coffee Cake
Based on comments below, and my own experience with this cake, there are a few things to be aware of:
- The batter is thick, it isn't going to pour out like typical cake batter. You will need to scrape it out of the bowl and into the pan.
- The center may take a little longer to set than 40 minutes. If the edges are starting to look overcooked and the center is still undone, wrap a long piece of foil around the outer edge of the pan (not across the top) then fold in towards the center. This will shield the outer part from direct heat, but leave the center open.
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Recipe
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter (softened)
- 1 cup sugar
- 1 large egg
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ¼ cup plain Greek yogurt
- ¼ cup milk
- ¾ cup dried cherries (roughly chopped )
Icing and Decoration
- ⅓ cup sliced almonds
- 1 cup powdered sugar
- ½ teaspoon almond extract
- 4-5 tablespoons milk
- 8-10 dried cherries
Instructions
- Preheat oven to 350°F. Lightly grease bottom and sides of a 9 inch springform pan.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.2 cups all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large mixing bowl, beat the butter and sugar until creamy and lemony colored, about 2 minutes.½ cup butter, 1 cup sugar
- Beat in egg and extracts. Add milk and yogurt and mix until smooth.1 large egg, 1 teaspoon almond extract, ½ teaspoon vanilla extract, ¼ cup plain Greek yogurt, ¼ cup milk
- Slowly add flour mixture and mix until incorporated.
- Fold in cherries and pour batter into the prepared springform pan.¾ cup dried cherries
- Bake at 350°F for approximately 35 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out clean. It may take longer for the center to set, if the outer edge appears to be browning too much you can cover it with foil leaving the center uncovered.
- Set on a cooling rack to cool for 15 minutes.
- While the cake is cooling, place almonds in a skillet and heat over medium heat for 3 to 5 minutes until the nuts begin to toast. Remove from pan and set aside.⅓ cup sliced almonds
- Slide a knife around the edges of the cake, then release the springform pan to prevent the cake from sticking to the sides.
- In a small bowl combine the powdered sugar, almond extract and enough milk to make a slightly runny glaze. Spread the glaze over the cake allowing the it to drip down the sides.1 cup powdered sugar, ½ teaspoon almond extract, 4-5 tablespoons milk
- Decorate the top with toasted almonds and extra dried cherries. Serve warm or at room temperature.8-10 dried cherries
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More Coffee Cake Recipes
Until next time, happy eating!
~Audrey
Radha
This cake looks yum. I love cherries and would love to enjoy this cake round the year with dried cherries. Wonderful recipe.
Jacquelin Thompson
I just tried this recipe. It does say to pour the batter. It was very thick so I added an egg and additional 1/4 cup. It doesn't say how long to bake so I start 25 min. It was golden brown and the toothpaothpick came out clen. It looked delicious when iced etc..but the center was still gooey. Is the liquid measurements correct? What time range should I use? I don’t want to dry it out but also don't want a gooey center. It tastes very good!
Audrey
The measurements in the recipe are correct, the batter is thick. Most coffee cakes do have a much thicker batter than layer cakes.
I have added some notes above, including the time to cook (thanks for letting me know I forgot that). When checking my notes I remembered that the center did take a bit longer than expected to completely cook.