Fresh Cherry-Almond Coffee Cake


Cherry Almond Coffee Cake
Coffee cake is kind of one of my favorite morning eats…like ever. I know it seems silly but I love a sweet treat with my dark brewed morning coffee. It makes me feel like there is a little decadence in my day ahead. This if of course after my morning exercise…when I feel most entitled to my treat.

Anyway, this is one of those easy-breezy cakes with no mixer required. It tastes absolutely delicious with very little effort. I am still working on my 10 lb Cherry Challenge (you can read about it in my first post), what would you make with 10 lbs of cherries? They are so versatile and work well in sweet and savory recipes.

Cherry Almond Coffee Cake 10lbCherryChallenge
This makes two coffee cakes but the recipe can easily be halved. However, after you taste it, you’ll be sorry you didn’t make both.

Print Recipe

Fresh Cherry-Almond Coffee Cake

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 16 slices

Ingredients

  • 2 cups fresh, pitted and chopped cherries
  • 6 Tablespoons brown sugar
  • 2 cups all purpose flour
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 2 large eggs
  • 1 cup sour cream
  • 6 Tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup sliced almonds

Icing:

  • 1/2 cup confectioners' sugar
  • 1 Tablespoon whole milk
  • 1/2 teaspoon vanilla extract

Directions

  • In a bowl, combine chopped cherries and brown sugar, set aside.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Batter will be dense.
  • Divide the batter into four equal parts. Spoon two parts of the divided batter into two greased and floured 8-inch round baking pans (in other words, one of the four parts into each pan.) (Make sure to completely cover the bottom of pan, it will seem like there is not enough batter but there is. I used a small off-set spatula to spread it around evenly.) Top with cherry mixture. Spoon the remaining batter over cherries. (Again, it will seem like there is not enough batter. Just swirl it around gently, you don't have to completely cover the cherries.) Sprinkle with almonds.
  • Bake at 350o F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes before removing from pan. During the cooling time, carefully run a sharp knife around the edges to loosen them.
  • In a small bowl, combine the icing ingredients; drizzle over the coffee cake and serve.
Cherry Almond Coffee Cake perfect anytime 10lbcherrychallenge
One slice won’t be enough.

Here is a list of other bloggers who are participating in the 10 lb Cherry Challenge! Give them a visit and see what they made.

Sweet Sensations
girlichef
Hungry Couple
Appetite for China
Eat Your Heart Out
Nibbles and Feasts
Diethood
Blush and Jelly
Food in Jars
Eat. Drink. Love.
Seaweed and Sassafrass
Crunchy Creamy Sweet
Taste Love & Nourish
Mrs. Regeiro’s Plate
Natasha’s Kitchen
Maede For You
52 Kitchen Adventures
Bright Eyed Baker
Sweet Remedy
Panfusine
Me and My Pink Mixer


Disclosure: This post is sponsored content by OXO and NW Cherry Growers. As always, all opinions are my own.

Post a Comment

20 Comments and 14 Replies

  1. Yes, please!! This cake look awesome! I am loving what you are doing with all those cherries!

    Reply
  2. I love easy cakes like these. I’m so not a baker. If it’s as simple as this, then I can almost handle it. If it tastes great with little effort, all the better!

    Reply
  3. I will be making both! haha

    Reply
  4. Cherries and almonds! What a great flavor combination. Mmmmmm!

    Reply
  5. Coffee Cake holds such fond memories to me as it was my mother’s favorite dessert. Definitely going to keep this recipe on hand for her next visit, thanks!

    Reply
  6. Winnie 11

    DELICIOUS looking cake!

    Reply
  7. I love cake for breakfast, too! It assures me that it’s going to be a good day :)

    I make Heidi (101 cookbooks) wild rice salad with cherry vinaigrette. DELISH.
    I also have a recipe for pink lemonade that uses fresh cherries… 😉

    Reply
  8. I envision all sorts of crumbs on my shirt. Seriously, I go crazy for this stuff. Crazy.

    Reply
  9. There’s nothing silly about coffee cake with a cuppa for brekkie in the mornin’! Your cherry almond coffee cake looks divine, Cathy. Looks like we both had cherries and almond streusel on the brain. Love it and I would definitely bake the two cakes the recipe yields! Thanks for sharing!

    Reply
  10. Wow, this is going to be on my table soon.

    Reply
  11. diana brock 19

    Can you use frozen cherries? I have a bag of frozen tart cherries in the freezer.

    Reply
  12. LJ 21

    This cake was awesome – I’m not a big fan of cooked cherries, but I loved this cake!
    It came out perfectly

    Reply
  13. JB 23

    I made this last night and took it to work today. Got lots of raves. I wonder, though, if you’ve made this recipe with almond extract in the dough instead of vanilla? I love almond extract!

    Reply
  14. Lori 25

    Did you use sweet dark cherries or sour?

    Reply
  15. Debra 27

    My mom always had cherry pie for her birthday when she was growing up, so I was looking for a recipe that used fresh cherries and would possibly hold up in a mailed package to her. I made this last night — how nice that it made two, so I could sample one before putting hers in the mail today. Love it! It is delicious and so moist. Now I just hope it arrives at her house intact. The other one is going to work with me, where I know it will be appreciated. Thank you for this recipe!

    Reply
  16. Christina 28

    I just made this… and its amazing. Thank you for the recipe!

    Do you think this is freezeable? Maybe freeze before baking?

    Reply
    • Cathy 29

      Awesome, and yes, it’s totally freezable after baking. I’ve done that several times and pulled it out a few months later and it was awesome.

      Reply
  17. Tracy L Bednarick 30

    I made this late at night and wasn’t paying attention. I forgot the 2/3 cup sugar in the dry ingredients and didn’t realize it until the cake was in the oven. I was so mad that I just wasted my fresh cherries, but to my pleasant surprise it still tasted delicious, even without the sugar. The cherries and brown sugar sweetened the whole dish and the icing gave it just enough sweetness to make it taste more like a dessert rather than a bread. The texture was a little more spongy than it probably should be, but still not bad. Phew!

    Reply
  18. Gloria 32

    I just put this in the oven. Can’t wait to eat some!

    Reply
  19. Audrey Metz 33

    I need to use canned cherry pie filling, or the canned cherries – not fresh. Wondering if that would work?

    Reply

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