This delicious and moist cherry almond coffee cake starts with frozen or fresh sweet cherries and is lightly sweet, so it’s perfect to enjoy any time of day!
This lovely cherry almond cake is one I turn to often, when I’m feeling the need for a coffee cake. It’s lightly sweet, perfectly flavoured with almonds and topped with lots of juicy cherries.
The added sour cream in this coffee cake ensures that this Cherry Almond Coffee Cake stays moist as it sits. Not that it will sit long :) Enjoy this cake for breakfast, for an afternoon treat or warm it for a dessert cake, topped with a bit of vanilla ice cream.
Ingredients and Substitutions
Ground Almonds – I always seem to have ground almonds around, since I like to bake macarons. If you don’t have some and you don’t want to buy some (they can be expensive), you can grind up your own almonds of any shape in a food processor to make the 1/4 cup.
Cherries – Frozen sweet cherries are available year round, so you can enjoy this cake any time of year. If using frozen cherries, thaw partially or completely before using and pat dry. If it’s sweet cherry season though, feel free to replace with pitted fresh sweet cherries in this one.
Recipe Tips
True confession … I’m not a fan of almond extract. I know there are people who just love it (and put it in everything :), but I’m not one of those people. I find it over-powering and artificial tasting. So needless to say, I don’t bake with it. In fact, I don’t even have it in my house. All that said, if you are one of those lovers I spoke of, feel free to use some in this cake in place of the vanilla.
As noted in the recipe, don’t be skimpy with the cherries on top. You should pretty much cover the top with cherries, with just a bit of the batter showing when you’re done.
Top Tip
This cake takes a while to cook and the timing may vary in your oven, so be sure to check regularly after the one hour mark, test with a skewer in the centre of the cake and then bake it as long as it needs (even if it’s longer than the time indicated in the recipe).
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Ingredients
Cake:
- 2-1/4 cups all-purpose flour, spooned and levelled
- 1/4 cup ground almonds
- 3/4 cup sugar
- 3/4 cup cold butter, cubed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 3/4 cup sour cream
- 1 teaspoon vanilla extract, or vanilla bean paste
Topping:
- 2 cups frozen pitted sweet cherries, thawed or partially thawed
- 1 Tbsp white sugar
- 1/2 cup sliced almonds
Garnish:
- Icing/Confectioners's sugar, for dusting
Instructions
- Prepare 8-inch springform pan by spraying the sides with baking spray and lining the bottom with a round of parchment paper. Place onto a baking sheet and set aside.
- Preheat oven to 350F. (regular bake setting/not fan assisted)
- In a large bowl, whisk together the flour, ground almonds and sugar. Using a pastry cutter or two knives, cut in butter until crumbly. Remove 3/4 cup of the crumb mixture to a small bowl and place the bowl in the freezer while you make the rest of the cake.
- Add the baking powder, baking soda and salt to the remaining crumb mixture. In a small bowl, stir together the egg, sour cream and vanilla and add to the dry mix, stirring until blended. Spoon mixture into the prepared springform pan and using the back of a spoon press to the edges and even the top somewhat (mixture will be thick and dry/crumbly).
- Spread cherries evenly over the top (Be generous. The cherries should almost completely cover the batter, with just a bit of space in between). Sprinkle cherries with 1 Tbsp sugar. Spoon the reserved crumb mixture from the freezer over-top, then scatter the top with sliced almonds.
- Bake cake (on top of baking sheet) at 350°F for 70-80 minutes or until center is set (when tested with a skewer) and top is lightly golden in spots and deep golden around the edges. Cool on a wire rack in pan for 5 minutes, then run a knife around the edge of the pan and remove the side ring. Continue to cook on rack until cooled.
Notes
More Cherry Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This cake looks absolutely mazing, I will be making soon, can i use frozen rasberies instead of Cherries ?? thanks
Hi Astrid and yes, I think frozen raspberries would work here, as well. Enjoy :)
Hi jennifer
I don’t eat dairy
What would you suggest to substitute sour cream
Thank you
Hi Eva, I think I would try coconut milk (stirred).
Hi Jennifer,
I made this cake last week-end and it was such a hit, that hubby has already requested this as his birthday cake for next October!!!
Just wanted to know if it freezes well?
Having friends over on Sunday and thought of getting it done today:)
Thanks again for sharing.
Anne
Hi Anne and sorry for the delay in getting back to you. You maybe made it already. If not, it should freeze very well :)
Really excellent cake! We freeze bing cherries in the summer and make this cake all fall and winter. Sometimes the kids like a glade drizzled on top with icing sugar and some almond extract.
Sound delicious! Thanks :)
There is no coffee mentioned in the ingredient list?
Hi Nicola, generally coffee cake doesn’t have coffee in it, but rather is intended to be eaten “with a coffee”. At least that’s the expectation here.
Hi
I have question about “ground almonds”. Can I using Almond Flour instead ?
Recently I just got Almond Flour, I ‘m wondering that I can using with this recipe.
Thank you so much.
Sometimes ground almonds are called almond flour, but if the flour you have is very fine and powdery (a true “flour”), I would suggest using ground almonds, instead, for the texture.
Thank you so much ! I would do that you recommending me !
I am a huge fan of coffee cake (who isn’t?!), and the cherry almond combination sounds divine! Sharing!
Thanks Annie :)
Nothing beats a slice of coffee cake with my morning dose of caffeine! Looks awesome Jennifer!
Thanks Mary Ann :)
Every day should be coffee cake day if you ask me!! I mean, I’ll take any excuse to eat this beauty on repeat!!! This coffee cake looks absolutely delicious, Jennifer!!! I am loving that almond and cherry combo! SO yum!! Cheers!
Thanks Cheyanne and I agree! I could eat these cakes every day for sure :)
Such a beautiful cake, Jennifer! And I love the idea of topping with vanilla ice-cream…that would be a real treat :)
Thanks Dawn and yes, it’s right at home for dessert, as well :)
I can’t wait for cherry season and to try this gorgeous cake! :)
Thanks Laura :)
This looks crazy delicious Jennifer – pinning for my next brunch!
I am a fan of almond extract – just love the stuff! I bet it would be perfect in this cake with cherries :) This is my kind of cake for sure and I’ll have to add it to my list of things to make when I have company again. So pretty and no doubt delicious. Love the almonds on top!
It would be nice in this cake Tricia (if you love it :). Thanks!
So timely:) We are huge lovers of coffee cake. When we travel and have to grab a coffee and something small for breakfast coffee cake is usually the winner:) It is never like yours though. Will try my hand at this recipe. Cherries = bonus. Have a great weekend, Jennifer! PS. The people who make up national holidays say that today it is also National Beer Day and National No Housework Day. So don’t be doing any work:)
And I’ll drink a beer while I’m eating my cake and not doing housework, for sure :) Have a great weekend, too! Thanks :)
I’m a coffee cake girl, and this is right up my street ~ sharing and pinning!
Thanks Sue!