Hey there!
Let me tell you about a coffee cake that’s going to win over everyone in your house—Cherry Almond Coffee Cake.
This is one of those recipes that feels fancy but is actually super easy to whip up.
The sweet-tart cherries, nutty almond flavor, and buttery crumb topping make it just chef’s kiss!
What I love most about this recipe is how versatile it is.
Serve it up for breakfast, a weekend brunch, or even as dessert with a cup of coffee or tea.
It’s moist, fluffy, and has this amazing crumbly topping that makes every bite feel like a warm hug.
Plus, it’s totally kid-friendly (hello, cherries!) but sophisticated enough for adults to enjoy too.
Let’s dive into the recipe, shall we?
What You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 1 cup sour cream or plain Greek yogurt
- 1 1/2 cups fresh or frozen cherries (pitted and halved)
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 cup sliced almonds
For the Glaze (optional but amazing):
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/4 tsp almond extract
Pro Tips
- Use fresh cherries if possible: They give the cake a juicy, natural sweetness. If you’re using frozen cherries, don’t thaw them—just toss them in a bit of flour before mixing in.
- Don’t skip the almond extract: It’s what makes this coffee cake taste so special!
- Crumb topping trick: Use your hands to mix the topping—it makes the crumbs chunkier and more satisfying.
- Room temperature ingredients: Make sure your butter, eggs, and sour cream are at room temp so everything blends smoothly.
- Kid-friendly task: Let your kids sprinkle the crumb topping or help mix the glaze—it’s an easy and fun way to get them involved.
Tools You’ll Need
- 9-inch round or square baking pan
- Mixing bowls (at least 2)
- Hand or stand mixer
- Whisk
- Spatula
- Fork (for crumb topping)
- Parchment paper (optional, for easy cleanup)
Substitutions and Variations
- Cherries: Swap out cherries for blueberries, raspberries, or even diced peaches.
- Sour cream: Greek yogurt works perfectly as a replacement.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Nuts: Not a fan of almonds? Try pecans or walnuts, or skip them entirely.
- Glaze: Skip the glaze for less sweetness, or drizzle melted white chocolate instead.
Make-Ahead Tips
- You can make the crumb topping a day in advance and store it in the fridge.
- The cake itself stays moist for 2-3 days, so feel free to bake it the night before serving.
How to Make Cherry Almond Coffee Cake
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9-inch baking pan or line it with parchment paper.
2. Make the Crumb Topping
In a bowl, combine flour and brown sugar. Add cold butter cubes and mix with a fork (or your fingers) until crumbly. Stir in sliced almonds. Pop it in the fridge while you make the cake batter.
3. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. Cream Butter and Sugar
In a large bowl, beat softened butter and sugar until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each. Mix in almond and vanilla extracts.
5. Combine Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Start and end with the dry ingredients. Don’t overmix!
6. Fold in Cherries
Gently fold in the cherries with a spatula, being careful not to crush them.
7. Assemble the Cake
Pour the batter into your prepared pan and smooth the top. Sprinkle the crumb topping evenly over the batter.
8. Add the Glaze (Optional)
Mix powdered sugar, milk, and almond extract until smooth. Drizzle over the cooled cake before serving.
Leftovers and Storage
- Store leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freeze individual slices (without glaze) for up to 3 months. Just thaw and reheat in the microwave for 10-15 seconds.
Conclusion
I hope you and your family absolutely adore this Cherry Almond Coffee Cake as much as I do.
It’s one of those recipes that brings everyone to the table with smiles on their faces.
Whether it’s for a quiet morning at home or a fun family gathering, this cake is always a hit.
If you give it a try, I’d love to hear how it turns out—leave a comment and let me know, or ask any questions you have.
Happy baking! 💕
