Oh my gosh, let me tell you about my absolute favorite thing to bake on lazy Sunday mornings – this incredible cherry almond coffee cake! The moment you pull it out of the oven, that sweet cherry aroma mixed with toasty almonds just fills the whole house. I swear, my family comes running before I even shout “It’s ready!”
What makes this cake so special? It’s that perfect balance of tart cherries and nutty almonds in every bite, all wrapped up in a moist, buttery crumb that practically melts in your mouth. I’ve been baking this recipe for years – ever since my sister gifted me a giant bag of cherries from her orchard and I needed to use them up. Now it’s our go-to for brunches, book club meetings (because let’s be honest, we mostly eat), and those “I just need something sweet with my coffee” moments.
After testing dozens of versions (some disasters involving overly juicy berries and one memorable almond avalanche incident), I’ve perfected this cherry almond coffee cake recipe. The secret? Using just enough almond slices to create that satisfying crunch without overwhelming the delicate cherry flavor. And trust me, once you try this cake warm from the oven with the brown sugar topping all caramelized and crackly, you’ll understand why my neighbors keep “dropping by” when they smell it baking!
Why You’ll Love This Cherry Almond Coffee Cake
This isn’t just any coffee cake – it’s the kind of recipe that makes people ask for seconds (and thirds). Here’s why it’s become my most-requested bake:
- Effortless elegance: The batter comes together in one bowl (okay, two if we’re being precise), but it looks and tastes like you spent hours in the kitchen
- That magical flavor combo: Sweet cherries and toasty almonds play off each other perfectly – like they were meant to be together
- Breakfast or dessert? Yes! It’s fancy enough for after-dinner treats but totally acceptable with your morning coffee (I won’t tell)
- Always a crowd-pleaser: From picky kids to foodie friends, I’ve never met anyone who could resist a slice
And the best part? That irresistible crackly sugar-almond topping that makes every bite a little celebration.
Ingredients for Cherry Almond Coffee Cake
Okay, let’s dig into the good stuff! Here’s everything you’ll need to make this dreamy cake. I’ve grouped them so you can grab ingredients in batches while you prep. Pro tip: measure everything before you start mixing. Trust me, it saves so much frantic scrambling when your hands are covered in batter!
The Dry Team
- 2 cups all-purpose flour spooned and leveled, not packed!
- 1 teaspoon baking powder, make sure it’s fresh or your cake won’t rise properly
- 1/2 teaspoon baking soda, this works with the buttermilk reaction
- 1/4 teaspoon salt, just enough to balance the sweetness
The Wet Team
- 1/2 cup (1 stick) unsalted butter softened to room temp (this is crucial!)
- 1 cup granulated sugar, yes, the full cup we’re making cake here!
- 2 large eggs also at room temp (30 minutes out of the fridge does the trick)
- 1 teaspoon vanilla extract, the real stuff, please
- 1/2 cup milk, whole milk makes it extra rich
The Star Players
- 1 cup cherries, pitted and chopped (fresh or thawed frozen both work)
- 1/2 cup sliced almonds for that perfect crunch
- 1/4 cup brown sugar for the crackly magic on top
See? Nothing too fancy, just good ingredients treated right. Now let me tell you about the cherries if you’re using fresh, don’t skip pitting them properly (I learned this the hard way with a chipped tooth in 2017). And frozen work great too just thaw and pat them dry so they don’t make the batter soggy!
Equipment Needed
You probably have most of this stuff already, that’s the beauty of this cherry almond coffee cake! Here’s what you’ll need ready by your mixing station:
- 9-inch round cake pan, my trusty old aluminum one works perfectly
- 2 mixing bowls, one for dry ingredients, one for wet
- Measuring cups and spoons, no eyeballing the flour, my friend
- Hand mixer or sturdy wooden spoon depending on how much arm workout you want
- Spatula for scraping every last bit of batter (waste not!)
That’s it! No fancy gadgets required, just good old-fashioned baking tools. Though I do recommend a cherry pitter if you’re using fresh ones total game changer!
How to Make Cherry Almond Coffee Cake
Alright, let’s get baking! This cherry almond coffee cake comes together like a dream when you follow these simple steps. I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through it carefully so yours turns out just as perfect as mine always does.
Preparing the Batter
First things first, preheat that oven to 350°F (175°C) and grease your cake pan. Now let’s make magic happen! Grab your softened butter and sugar; they should be best friends by the time you’re done creaming them. Beat them together with your mixer (or some elbow grease) until they’re light and fluffy, about 2-3 minutes. This step is crucial for that perfect texture!
Next, add the eggs one at a time, mixing well after each. Then drizzle in that gorgeous vanilla extract. Resist the urge to overmix here. We want tender cake, not tough cake! Now comes the alternating dance: add about a third of your dry ingredients, mix just until combined, then half the milk. Repeat, ending with dry ingredients. The batter should be thick but smooth.
Now for the fun part, gently fold in those beautiful chopped cherries with a spatula. A few flour streaks are better than overworking the batter. Pour this gorgeous pink-speckled batter into your prepared pan and let’s move on to the topping!
Baking the Cake
Here’s where the magic happens! Sprinkle those sliced almonds evenly over the top I like to gently press some in so they don’t all fall off when slicing. Then comes the brown sugar shower that sweet, crackly goodness that’ll make your cake irresistible. This is a recipe that truly brings joy to the kitchen.
Pop it in the oven and set your timer for 35 minutes. The hardest part? Waiting while that incredible aroma fills your kitchen! When the timer goes off, do the toothpick test it should come out with moist crumbs, not wet batter. If needed, give it another 5 minutes.
Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. I know it’s tempting, but resist cutting right away letting it set means cleaner slices. Though I won’t judge if you sneak a warm bite straight from the pan!
Tips for the Best Cherry Almond Coffee Cake
After burning through more cherries than I’d care to admit, here are my hard-won secrets for coffee cake perfection:
- Cherry prep is key: Thaw frozen cherries completely and pat them dry. Soggy berries make sad, dense cake
- Toast those almonds: 5 minutes in a dry pan takes them from “nice” to “OMG what is that amazing flavor?!”
- Cooling patience pays off: Let it rest at least 20 minutes before slicing. I promise it’s worth the wait
- Butter temperature matters: Too cold won’t cream, too warm makes greasy batter. Aim for slightly yielding when pressed
Follow these, and you’ll get that perfect balance of fluffy crumb and juicy cherries every time!
Variations and Substitutions
One of my favorite things about this cherry almond coffee cake is how easily it adapts to what you’ve got on hand! Out of almonds? Try walnuts or pecans for a different nutty crunch. Not a cherry fan? Raspberry season makes an incredible swap, just reduce to 3/4 cup since they’re juicier.
For gluten-free friends, I’ve had great success with a 1:1 gluten-free flour blend (look for one with xanthan gum already added). And in a pinch, you can use yogurt instead of milk for extra tang. The cake might bake up slightly denser, but still delicious!
My sister makes a killer vegan version using flax eggs and coconut oil, not exactly Grandma-approved, but hey, baking should be flexible!
Serving and Storing Cherry Almond Coffee Cake
Here’s the best part: eating it! This cherry almond coffee cake is absolute heaven, still slightly warm from the oven, with the brown sugar topping all caramelized and the almonds perfectly crisp. I always serve it with strong coffee, the bitterness plays so nicely with the sweet cherries.
Leftovers (if you’re lucky enough to have any) keep beautifully for 3 days in an airtight container at room temperature. The almonds will soften a bit, but the flavor just gets better! For longer storage, wrap slices tightly in plastic and freeze for up to 2 months. A quick 30-second zap in the microwave brings back that just-baked warmth.
Pro tip: If you’re serving this for brunch, I sometimes dust it with powdered sugar right before bringing it to the table makes it look extra fancy with zero effort!
Cherry Almond Coffee Cake Nutrition
Now, let’s talk numbers but remember, these are just estimates because your cherries might be juicier or your almond slices thicker than mine! Per generous slice (about 1/8 of the cake), you’re looking at:
- 280 calories, totally worth it
- 12g fat (6g saturated), thank the butter and almonds
- 38g carbs hello, cherry sweetness!
- 2g fiber, those cherries count for something
- 5g proteinis basically health food, right?
Not bad for a treat that tastes this indulgent! The brown sugar topping adds about 20g of sugar per slice, but we’re calling it “energy for your day.”
FAQ About Cherry Almond Coffee Cake
I’ve gotten so many great questions about this recipe over the years, let me answer the most common ones so your baking goes smoothly!
Can I use frozen cherries instead of fresh?
Absolutely! Just thaw them completely and pat dry with paper towels. The extra moisture in frozen cherries can make your batter too wet if you skip this step. I actually keep frozen cherries in my freezer year-round for impromptu cake emergencies!
How do I stop the fruit from sinking to the bottom?
Toss your chopped cherries in a tablespoon of flour before folding them in. This little trick creates a protective coating that helps them stay suspended in the batter. Works like a charm every time!
Can I leave out the nuts for allergies?
Of course! The cake will still be delicious without almonds. Try substituting with an extra tablespoon of flour in the topping if you miss that crunch. Or get creative with oat or coconut flakes!
Why did my cake turn out dry?
Most likely overbaking, start checking at 35 minutes! Also, make sure your baking powder is fresh. And don’t skip that brown sugar topping, it helps lock in moisture while baking.
Can I double this recipe?
You bet! Just use two pans rather than one deep one, the center won’t bake evenly otherwise. Perfect for when you need to feed a crowd (or just really love leftovers).
Print
Irresistible Cherry Almond Coffee Cake in 5 Easy Steps
- Total Time: 55 minutes
- Yield: 1 cake (8 servings) 1x
- Diet: Vegetarian
Description
A moist and flavorful coffee cake with cherries and almonds, perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1/2 cup milk
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup cherries, pitted and chopped
- 1/2 cup sliced almonds
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar. Add eggs and vanilla, mix well.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
- Fold in chopped cherries.
- Pour batter into the pan. Sprinkle almonds and brown sugar on top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use fresh or frozen cherries. Thaw frozen cherries before using.
- Replace almonds with walnuts if preferred.
- Serve warm with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg