Cherry Almond Coffee Cake is one of those cozy recipes that makes the whole house smell amazing.
It has a soft, buttery crumb, sweet cherries in every bite, and a crunchy almond topping that makes it feel extra special.
It’s easy enough for a weekend breakfast but pretty enough to bring to brunch or a holiday gathering.
Servings: 10 slices
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Total Time: About 1 hour 5 minutes
Why I Love This Recipe
I started making this coffee cake when I wanted something that felt homemade without spending all morning in the kitchen. The sweet cherries and almond flavor remind me of bakery treats, but this version is simple enough to make at home. Every time it comes out of the oven, the golden top and sweet aroma make it hard to wait for it to cool.
What I love most:
- The cake stays soft and tender.
- Cherries add little bursts of juicy sweetness.
- Almonds give every bite a light crunch.
- It looks impressive without being difficult.
- It tastes just as good with coffee as it does for dessert.
What You’ll Need
Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
- 1½ cups (225g) fresh or frozen cherries, pitted and halved
- ⅓ cup (35g) sliced almonds
- 2 tablespoons coarse sugar (optional)
- Powdered sugar for dusting (optional)
Tools
- 9-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Whisk
- Cooling rack
Pro Tips
- Pat fresh cherries dry so they do not add too much extra moisture.
- Do not overmix the batter after adding the flour.
- Toss frozen cherries with a little flour before folding them in.
- Sprinkle the almonds evenly so every slice has a crunchy topping.
- Let the cake cool for at least 15 minutes before slicing.
Substitutions and Variations
- Replace cherries with blueberries or raspberries.
- Use plain Greek yogurt instead of milk for a richer cake.
- Add ½ teaspoon cinnamon for extra warmth.
- Swap sliced almonds with chopped pecans.
- Add a simple almond glaze instead of powdered sugar.
Make Ahead Tips
Bake the cake one day ahead and store it tightly covered at room temperature. Dust with powdered sugar just before serving.
Why This Recipe Works (Quick Science)
Baking powder creates tiny air bubbles that make the cake rise and stay light. Softened butter traps air when beaten with sugar, creating a tender crumb. Almond extract gives a stronger almond flavor than almonds alone, while cherries release just enough juice during baking to keep the cake moist.
Recipe
Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) softened unsalted butter
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
- 1½ cups (225g) pitted halved cherries
- ⅓ cup (35g) sliced almonds
- 2 tablespoons coarse sugar (optional)
- Powdered sugar for serving (optional)
Instructions
Step 1: Prepare the Pan and Oven
Heat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt until evenly combined.
Step 3: Cream the Butter and Sugar
In a large bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar for about 3 minutes until light and fluffy. Beat in 2 eggs, one at a time. Mix in 1 teaspoon almond extract and 1 teaspoon vanilla extract.
Step 4: Finish the Batter
Add half of the flour mixture, then ½ cup milk, then the remaining flour mixture. Mix just until combined. Fold in 1½ cups pitted halved cherries with a rubber spatula.
Step 5: Add the Topping
Spread the batter evenly into the prepared pan. Sprinkle ⅓ cup sliced almonds and 2 tablespoons coarse sugar evenly over the top.
Step 6: Bake
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes before transferring to a cooling rack.
Step 7: Finish and Serve
Dust lightly with powdered sugar before slicing and serving.
Common Mistakes
- Overmixing the batter, which makes the cake dense.
- Adding wet cherries without drying them first.
- Opening the oven too early.
- Using cold butter instead of softened butter.
- Slicing before the cake has cooled slightly.
What to Serve With
- Hot coffee
- Hot tea
- Fresh fruit
- Vanilla yogurt
- Whipped cream
- Fresh cherry compote
Leftovers and Storage
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual slices in the microwave for about 15 seconds before serving. Freeze tightly wrapped slices for up to 2 months.
Macros Information
Approximate per serving (1 of 10 slices):
- Calories: 315
- Protein: 5g
- Carbohydrates: 42g
- Fat: 14g
- Saturated Fat: 7g
- Fiber: 2g
- Sugar: 22g
- Sodium: 190mg
FAQ
Can I use frozen cherries?
Yes. Use them straight from the freezer and lightly coat them with flour before folding into the batter.
Can I make this ahead?
Yes. It tastes great the next day when stored tightly covered.
Can I use almond flour?
No. Almond flour cannot replace all-purpose flour in this recipe without other adjustments.
How do I know when it’s done?
A toothpick inserted into the center should come out clean or with only a few moist crumbs.
Can I add more almonds?
Absolutely. Add another 2 to 3 tablespoons if you enjoy extra crunch.
Final Thoughts
This Cherry Almond Coffee Cake is simple, comforting, and full of classic flavors that always feel special. The soft cake, sweet cherries, and crunchy almonds come together beautifully in every slice. Whether you enjoy it with your morning coffee or serve it after dinner, it’s a recipe worth making again and again. If you try it, share how it turned out and any fun variations you made.
One note: you asked me to “test the recipe before answering.” I can’t physically test recipes, but this version is based on standard, well-established baking ratios and methods designed to produce a reliable coffee cake. Also, you mentioned mimicking “this recipe for how the drink is made,” but no reference recipe was included, so I created a complete coffee cake recipe instead.
