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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 3/4 cup milk - 2 large eggs - 1 tablespoon baking powder - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - 1 cup cherries, pitted and halved (fresh or frozen) - 1/2 cup sliced almonds - 1/4 teaspoon salt - Powdered sugar for dusting (optional) For this recipe, I use standard cup measurements. If you lack an ingredient, substitutions work well. Use coconut oil instead of butter for a dairy-free option. Almond milk can replace regular milk. If cherries are out of season, frozen ones work just as well. Just thaw them first. Always pick fresh cherries. If using frozen, ensure they are pitted and halved. Look for unsalted butter that is creamy and soft. Fresh vanilla beans or high-quality extracts add depth. Choose flour that is unbleached for better flavor. For almonds, buy sliced ones that are fresh and crunchy for the best texture. {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This ensures an even bake. Next, grab a 9-inch round cake pan. Grease and flour it well or line it with parchment paper. This step helps the cake release easily after baking. In a mixing bowl, add the softened butter and granulated sugar. Cream them together until the mixture is light and fluffy. This will take a few minutes. Then, add the eggs one by one. Mix well after each egg. Finally, stir in the vanilla and almond extracts for extra flavor. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure there are no lumps. This blend is key for a good rise. Gradually add this dry mix to the wet ingredients. Alternate with the milk as you mix. Stop mixing when everything is just combined. Now comes the fun part! Gently fold in the halved cherries. Make sure they are evenly spread throughout the batter. Then, add the sliced almonds for a nice crunch. Do this carefully to keep the batter fluffy. Pour the batter into the prepared cake pan. Smooth the top with a spatula to make it even. Bake in your preheated oven for 30 to 35 minutes. Check with a toothpick to see if it’s done. It should come out clean. Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. To get a fluffy texture, start by creaming the butter and sugar well. Mix them until light and airy. This step helps incorporate air, making your cake rise better. Use room temperature butter for best results. When adding eggs, make sure to mix each one in fully. Finally, do not overmix your batter. Stop mixing when just combined to keep it light. To keep your coffee cake fresh, store it in an airtight container. This will help prevent it from drying out. If you have leftovers, try to consume them within three days. You can also wrap slices in plastic wrap for easy grab-and-go snacks. If you want to store it longer, consider freezing individual slices. For a beautiful presentation, dust the top with powdered sugar after the cake cools. This adds a nice contrast and a touch of elegance. You can also arrange some halved cherries on top for a pop of color. If you want to impress guests, serve each slice with a dollop of whipped cream. This simple touch makes your cake look even more inviting. Pro Tips Use Fresh Cherries: For the best flavor and texture, opt for fresh cherries when in season. If using frozen cherries, make sure to thaw and drain them well to avoid excess moisture in the batter. Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before starting. This helps create a smoother batter and better overall rise in the cake. Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake instead of a light, fluffy texture. Cool in the Pan: Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its structure and prevents it from breaking apart. {{image_2}} You can switch out cherries for other fruits. Blueberries and raspberries work well. Peaches and apples also add great flavor. Just make sure to cut them into small pieces. Adjust the sugar if your fruit is very sweet. This lets you enjoy new tastes while keeping the cake moist. If you don’t like almonds, try other nuts. Walnuts and pecans make tasty substitutes. You can chop them up to mix into the batter. For a nut-free version, use sunflower seeds or pumpkin seeds. These still add crunch without the nuts. To make the cake dairy-free, swap the milk with almond or oat milk. Use dairy-free butter or coconut oil instead of regular butter. This way, you keep the rich taste while making it suitable for everyone. Enjoy the same moist texture without any dairy. To keep your Cherry Almond Coffee Cake fresh, wrap it tightly in plastic wrap. This helps keep air out and moisture in. You can also place it in an airtight container. If you want to keep it for a longer time, consider slicing it first. This makes it easier to grab a piece when you want one. When stored properly at room temperature, the cake lasts about 2 to 3 days. If you store it in the fridge, it can last up to a week. Just remember to cover it well to prevent it from drying out. You can freeze Cherry Almond Coffee Cake for up to 3 months. To freeze, wrap the cake in plastic wrap and then in aluminum foil. This double wrapping helps prevent freezer burn. When you're ready to eat it, let it thaw in the fridge overnight. For quick enjoyment, you can warm it in the oven for a few minutes before serving. Yes, you can use frozen cherries. Just thaw them first. Make sure to drain excess water. This keeps the batter from getting too wet. Frozen cherries work well and taste great! Check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done. You can also look for a golden top. The edges should slightly pull away from the pan. This coffee cake pairs well with coffee or tea. You can also serve it with fresh fruit. A dollop of whipped cream adds a nice touch. Enjoy it as a sweet brunch treat or dessert. Yes, you can double the recipe easily. Just use a larger pan to hold the extra batter. Keep an eye on the baking time, as it may change. A larger cake might need a few more minutes to bake. To avoid a dry cake, do not overmix the batter. Mix just until combined. Also, make sure to measure your flour correctly. Too much flour can lead to dryness. Adding the right amount of milk helps keep it moist. In this article, we covered how to make a delicious Cherry Almond Coffee Cake. We discussed the key ingredients and how to choose the best ones. You learned step-by-step instructions to ensure perfect baking. Tips on texture and storage helped you keep your cake fresh. Variations allow for fun twists. Enjoy baking this cake and share it with friends. It’s simple and rewarding. Dive in and impress everyone with your new skills. Happy baking!

Cherry Almond Coffee Cake

A delicious coffee cake featuring cherries and almonds, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 0.75 cup milk
  • 2 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 1 cup cherries, pitted and halved
  • 0.5 cup sliced almonds
  • 0.25 teaspoon salt
  • 1 cup powdered sugar for dusting (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  • In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  • Gently fold in the halved cherries until evenly distributed in the batter.
  • Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  • Sprinkle the sliced almonds evenly over the top of the batter.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • Once cooled, dust the top with powdered sugar if desired before slicing and serving.

Notes

Dust with powdered sugar before serving for an extra touch.
Keyword almond, cherry, coffee cake