This cherry almond coffee cake is a soft, buttery treat layered with juicy cherries and a delicate almond flavor. It’s perfect for breakfast, brunch, or an afternoon snack with tea or coffee. The combination of tender crumb and lightly crisp topping makes every bite satisfying and comforting.

Why You’ll Love This Recipe

This recipe strikes a perfect balance between sweet and nutty flavors. The cherries bring a bright, slightly tart contrast to the rich almond-infused batter. It’s easy to prepare with simple ingredients, making it ideal for both beginners and experienced bakers. The cake stays moist for days, so you can enjoy it over time. It’s also versatile enough to serve at gatherings, family breakfasts, or as a homemade dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake batter:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream

For the filling:
1 1/2 cups fresh or canned cherries, pitted and halved
2 tablespoons granulated sugar
1 teaspoon cornstarch

For the topping:
1/3 cup sliced almonds
1/4 cup brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold butter, cubed

Directions

Preheat your oven to 180°C (350°F) and grease a 9-inch square baking pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract.

Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined; avoid overmixing.

In a small bowl, toss the cherries with sugar and cornstarch. This helps thicken their juices during baking.

Spread half of the batter evenly into the prepared pan. Layer the cherry mixture on top, then spread the remaining batter over the cherries.

To make the topping, combine sliced almonds, brown sugar, and flour. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.

Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before serving.

Servings and timing

This recipe yields about 9 servings. Preparation takes approximately 15 minutes, and baking time is around 40–45 minutes. Including cooling time, the total time is about 1 hour.

Variations

You can substitute cherries with blueberries, raspberries, or chopped apricots for a different flavor profile. If you prefer a stronger almond taste, increase the almond extract slightly, but be careful not to overpower the cake.

For a richer texture, replace sour cream with Greek yogurt. You can also add a light glaze made of powdered sugar and milk drizzled over the cooled cake for extra sweetness.

If you enjoy a crunchier topping, add a tablespoon of oats to the almond mixture.

Storage/Reheating

Store the coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days.

To reheat, place a slice in the microwave for 10–15 seconds to restore its softness. You can also warm it in a low oven at 150°C (300°F) for a few minutes.

For freezing, wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature before reheating.

FAQs

Can I use frozen cherries?

Yes, frozen cherries work well. Thaw and drain them before using to avoid excess moisture.

Can I make this cake ahead of time?

Yes, it can be baked a day in advance and stored covered at room temperature.

What can I use instead of sour cream?

Greek yogurt is a great substitute with similar texture and tanginess.

How do I prevent the cake from becoming dense?

Avoid overmixing the batter, as this can make the cake heavy.

Can I make this recipe gluten-free?

Yes, substitute the flour with a gluten-free all-purpose blend.

Do I need to peel the cherries?

No, just pit them and slice if needed.

Can I add spices?

A pinch of cinnamon or cardamom can add a warm flavor twist.

How do I know when the cake is done?

Insert a toothpick into the center; it should come out clean or with a few crumbs.

Can I double the recipe?

Yes, double the ingredients and bake in a larger pan, adjusting baking time slightly.

Is the almond flavor strong?

It’s mild and balanced, but you can adjust the extract to your taste.

Conclusion

Cherry almond coffee cake is a delightful blend of fruity brightness and nutty richness. Its soft texture, simple preparation, and versatile nature make it a reliable go-to recipe for many occasions. Whether served warm for breakfast or as a sweet afternoon treat, it’s a comforting homemade bake that never disappoints.

Print