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 | Serves: 16 slices


  • 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.
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
Hungry Couple
Appetite for China
Eat Your Heart Out
Nibbles and Feasts
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
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

22 Comments and 17 Replies

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

  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!

  3. I will be making both! haha

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

  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!

  6. Winnie 11

    DELICIOUS looking cake!

  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… ;)

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

  9. this looks straight out of a coffee shop!!

  10. 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!

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

  12. diana brock 19

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

  13. LJ 21

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

  14. 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!

    • Cathy 24

      It would be great. Cherry-Vanilla is a classic combo but I think it would taste good.

    • Sam 25

      I made this today and used 1/2 almond flour, 1/2 regular all purpose flour and almond extract in the cake. So good! I love almond too!

  15. Lori 26

    Did you use sweet dark cherries or sour?

  16. Debra 28

    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!

  17. Christina 29

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

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

    • Cathy 30

      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.

  18. Tracy L Bednarick 31

    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!

  19. Gloria 33

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

  20. Audrey Metz 34

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

  21. Christine 36

    Thank for sharing the recipe! I only have dried cherries in the pantry… do you think that may be ok?

  22. Kim 38

    Confused by the two 8 inch cake pans needed. This makes two separate cakes then?


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