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.
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.
One slice won’t be enough.
Fresh Cherry-Almond Coffee Cake
- 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
- 1/2 cup confectioners' sugar
- 1 Tablespoon whole milk
- 1/2 teaspoon vanilla extract
- 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.