Get the Recipe: Cherry Almond Coffee Cake
A moist and delicious cherry coffee cake, flavoured with ground almonds and topped with sliced almonds and lots of big, juicy sweet cherries.
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
Tips!
True confession ... I'm not a fan of almond extract. I know some people just love it (and put it in everything :), but I'm not one of those people. I find it overpowering 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 of this 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.
Be sure to check out the notes above this Recipe Card for more tips and tricks for this recipe!
Serving: 1serving, Calories: 313kcal, Carbohydrates: 27g, Protein: 3g, Fat: 22g, Saturated Fat: 11g, Cholesterol: 64mg, Sodium: 314mg, Potassium: 159mg, Fiber: 1g, Sugar: 20g, Vitamin A: 580IU, Vitamin C: 2.1mg, Calcium: 57mg, Iron: 0.8mg
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