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Cherry Almond Coffee Cake

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A soft and buttery cherry almond coffee cake layered with juicy cherries and topped with a crunchy almond crumble, perfect for breakfast or a sweet snack.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 1 1/2 cups cherries, pitted and halved
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1/3 cup sliced almonds
  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold butter, cubed

Instructions

  1. Preheat oven to 180°C (350°F) and grease a 9-inch square baking pan.
  2. In a bowl, whisk flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla and almond extract.
  5. Alternate adding dry ingredients and sour cream, mixing until just combined.
  6. Toss cherries with sugar and cornstarch.
  7. Spread half the batter in the pan, add cherry mixture, then top with remaining batter.
  8. Mix almonds, brown sugar, flour, and butter to form crumbs; sprinkle on top.
  9. Bake for 40–45 minutes until a toothpick comes out clean.
  10. Cool slightly before serving.

Notes

  • Avoid overmixing to keep the cake light.
  • Frozen cherries should be thawed and drained.
  • Greek yogurt can replace sour cream.
  • Add glaze for extra sweetness if desired.
  • Store at room temperature or refrigerate for longer freshness.

Nutrition

Find it online: https://savorymomskitchen.com/cherry-almond-coffee-cake/