Cherry Almond Coffee Cake with Fresh Cherries

This cherry almond coffee cake is light and airy, packed with fresh cherries, and topped with a sweet almond crunch. It’s the kind of breakfast cake that makes you want a second slice.

The Cherry Almond Coffee Cake That Uses Fresh Cherries the Right Way

It’s that time when fresh cherries are at their best—firm, dark, and juicy. I mean, I’m not going to pit two cups of cherries for something mediocre. And this cherry almond coffee cake is worth it. It’s buttery, tender, and balanced enough to not scream dessert, even though it kind of is.

The batter is really simple to stir together thanks to the thick and rich sour cream, which keeps it soft and airy. And because it makes two cakes, there’s no need to pick between keeping it or giving it away. One’s yours. The other’s freezer bound, gift-wrapped, or handed off like you casually bake perfect seasonal things all the time.

Slivered almonds go on top for a little crunch—nothing too precious (Ha!). The cherries slump slightly into the batter as it bakes, which is exactly what you want—fruit that holds its shape but melts just enough to leave its signature cherry-flavored mark.

What Makes This Coffee Cake Worth Turning On The Oven

• It walks the line between rustic and show-offy – which is exactly the energy I want in a breakfast cake.
• It holds up to a road trip, a freezer, or a 3-day counter sit – basically made for real life situations.
• The icing isn’t optional, but it also isn’t trying to be its own thing – just sweet enough to do its job.
• People ask for the recipe, but it doesn’t feel like a “recipe” recipe – it’s simple, and turns out perfect every time.
• It gives “I baked” without screaming “I had time to bake” – which is how we all like to pretend.

Here’s What You’re Actually Tasting

Fresh Cherries
These aren’t just background fruit, they’re front and center. Juicy, tart-sweet, and “just messy enough” to let you know they’re real. They sink into the batter just enough to leave little pockets of flavor without bleeding everywhere.

Slivered Almonds
Toasted right on top while the coffee cake bakes. They add crunch, but more importantly they bring a roasty, nutty contrast that keeps the sweetness in check.

The Sour Cream Base
This is what makes the texture hit. Rich without being heavy, tender without falling apart. The batter stays soft for days (if your cherry almond coffee cake lasts that long), and you don’t even have to think about soaking or brushing syrup on top.

The Simple Glaze
Just confectioners’ sugar, a little liquid, and a quick drizzle. It sinks into the top edges and adds that bit of sweetness the cake doesn’t need, but is better for. No decor, no real frills, just a finish.

Cherry Almond Coffee Cake Ingredients

Here’s what goes in—basic stuff, nothing complicated.

• Fresh cherries – sweet, juicy, and totally worth the pitting.
• Brown sugar – adds depth to the fruit without overpowering it.
• All-purpose flour – the base that holds it together.
• Granulated sugar – for that classic coffee cake sweetness.
• Baking powder + baking soda – gives it just enough lift.
• Salt – because even sweet things need it.
• Eggs – help bind everything and add a little richness.
• Sour cream – the secret to keeping it soft and tender.
• Butter – melted, for easy mixing and buttery flavor in every bite.
• Vanilla extract – ties all the flavors together.
• Slivered almonds – get toasty in the oven for that golden crunch.
• Confectioners’ sugar – the base for the glaze.
• Whole milk – just enough to make the glaze pourable.

How to Make This Cherry Almond Coffee Cake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get things ready)
  Preheat your oven to 350°F (175°C) and grease two 8-inch (20 cm) round pans. Pit and chop your cherries, toss them with the brown sugar, and set that aside while you make the batter.
• Step Two (mix up the batter)
  In one bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In another, whisk the eggs, sour cream, melted butter, and vanilla until smooth. Stir the wet into the dry until you’ve got a thick batter.
• Step Three (layer it in)
  Divide the batter into four parts. Spread one part into the bottom of each pan—it’ll look like barely enough, but it works. Add the cherry mixture over the top, then gently swirl the rest of the batter over it. Don’t worry about covering everything.
• Step Four (finish and bake)
  Sprinkle slivered almonds over both cakes and bake for 20 to 25 minutes, or until a toothpick in the center comes out clean. Cool in the pans for 15 minutes, then run a knife around the edges to loosen.
• Step Five (add the glaze)
  Whisk the glaze ingredients together and drizzle it over the cakes once they’ve cooled a bit. No decor tricks needed—just a quick drizzle and you’re done.

Recipe Tips – The Part Where I Save You Some Trouble

This cherry almond coffee cake is easy, but a few moves make it cleaner, faster, and less swear-y. Here’s what matters:

• Pitting Cherries – If you’ve got a cherry pitter, great. If not, a sturdy metal straw or a chopstick gets the job done. Just pit over a bowl, since the act of cherry pitting can leave your kitchen looking like some sort of crime scene.
• The Dense Batter – The batter is thick, it’s supposed to be. Don’t panic. Drop it into the pans in big spoonfuls and nudge it into place with a rubber or offset spatula. Smooth-ish is fine. Don’t fight it.
• Two 8-inch Pans – This coffee cake recipe is made for two pans, not one. (But you can cut the recipe in half and make only one if you want.) It bakes more evenly, the crumb stays tender, and you get two cakes instead of one. Pull that second coffee cake out of the freezer in December for a taste of summer.
• Don’t Overmix – The batter doesn’t need your workout energy. Mix until the flour disappears and stop. Overmixing tightens the cake’s texture and you lose that sour cream tenderness you came for.
• Cool + Loosen – Let the cherry coffee cakes cool for 15 minutes, then run a knife around the edge and invert to get the cake out of the pan and turn it right side up. Glaze after they’re cool so it doesn’t disappear.

Planning Ahead & Keeping It Fresh

This cherry almond coffee cake is easy to make ahead, especially since it gives you two. Here’s how I store it:

• Make-ahead – Bake the cakes up to 24 hours in advance. Once they’re cooled, cover and keep them at room temperature. Glaze right before serving if you haven’t already.
• Storage – The cakes stay soft and fresh on the counter for up to 3 days. After that, you can move them to the fridge, but let them come back to room temp before serving so the texture holds up.
• Freezing – Wrap the second cake tightly in plastic wrap, then foil, and freeze it unglazed. It’ll keep well for 3 months—or even longer in a deep freeze. Let it thaw on the counter overnight and glaze once it’s defrosted.

Variations & Serving Ideas

While this fresh cherry coffee cake is perfect as-is, you can always play with it a bit:

• Swap the fruit – Fresh berries or chopped stone fruit like apricots or plums work well here. You want fruit that holds its shape a little but still gives off juice as it bakes.
• Change the nuts – Pecans or walnuts can stand in for the slivered almonds. They’ll toast a little differently but still give that crunchy contrast.
• Add some zest – A little lemon or orange zest in the batter can brighten it up and give the cherries something to bounce off of.
• Serve it your way – Coffee and this cake are a natural pair, but it also works as dessert with whipped cream or a scoop of vanilla bean ice cream.

If you’re into the cherry-almond combo, you might want to try my Raspberry Almond Coffee Cake too—it’s built on the same idea and just as easy to love.

Your Coffee Cake Questions, Answered

These are the things people usually want to know before diving in—and they’re good ones.

• Can I use frozen cherries instead of fresh?
  Technically yes, but I wouldn’t. Frozen cherries tend to bleed into the batter and throw off the texture. This cake really works best with fresh ones—firm, juicy, and not packed with extra moisture.
• Can I bake this in a different kind of pan?
  You can try a 9×13 or a Bundt, but you’ll have to watch the bake time and be ready to adjust. A 9×13 may need a bit longer in the oven. A Bundt might look pretty, but the glaze won’t settle the same way. This recipe was made for two 8-inch rounds for a reason.
• Is the batter supposed to be this thick?
  Yes. It’s a dense batter and it will feel like you’re spreading paste. That’s how you get that soft crumb and the fruit staying put. Don’t thin it out—just scoop, drop, and nudge it around.
• Can I add spices?
  Sure, if you want. A little cinnamon or nutmeg could work, but I like the focus to stay on the cherry and almond. Spices will shift the flavor more toward a fall-style coffee cake, so just keep that in mind.
• What kind of sour cream should I use?
  Full-fat, every time. It gives you the richness and softness you’re after. Low-fat versions just don’t behave the same in the oven.

More Fresh Cherry Recipes

If you’ve still got cherries to use, here are a few more ways I like to put them to work:

• Chocolate Cherry Cupcakes – Rich and fruity with a real cherry buttercream on top.
• Fresh Cherry Greek Yogurt Bites – Quick to throw together and easy to stash in the fridge.
• Fresh Cherry Coconut Chocolate Chip Ice Cream – A creamy, scoopable way to stretch cherry season.
• Fresh Cherry Pie – Jammy cherries in this bakery-style pie.
• Fresh Cherry Berry Crisp – Tart, sweet, and topped with a buttery oat crumble.
• Mixed Berry and Cherry Clafoutis – Light, custardy, and just barely sweet.

The Coffee Cake That’s Worth the Cherries

This one’s got the texture, the flavor, and the built-in bonus of making two. It’s seasonal and sturdy enough to survive a car ride, a freezer, or a late night counter sit. Keep one, give one and move on.

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 6 votes

Cherry Almond Coffee Cake with Fresh Cherries

This cherry almond coffee cake is soft and full of fresh cherry flavor, with a tender sour cream crumb and crunchy almond topping. The recipe makes two 8-inch cakes—one to keep, one to freeze or share. Finished with a quick glaze, it’s perfect for breakfast, brunch, or a snack with coffee.

Prep Time25 minutes mins

Cook Time25 minutes mins

Cooling + Glazing:30 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: almond cherry cake, cherry almond coffee cake, cherry breakfast cake, cherry coffee cake recipe, fresh cherry coffee cake, sour cream coffee cake

Servings: 16 slices

Calories: 270kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accuracy.
• mixing bowls For wet and dry ingredients.
• rubber spatula To spread the thick batter.
• cooling rack For cooling the baked coffee cakes.

Ingredients

Cake:

• 2 cups (~280 g) fresh cherries pitted and chopped
• 6 tbsps (75 g) light brown sugar
• 2 cups (240 g) all-purpose flour
• ⅔ cup (135 g) granulated sugar
• 1 tsp (4 g) baking powder
• ½ tsp (3 g) baking soda
• ¼ tsp (1.5 g) table salt
• 2 large eggs room temperature
• 1 cup (240 g) full-fat sour cream room temperature
• 6 tbsps (85 g) unsalted butter melted
• 2 tsps (10 ml) vanilla extract
• ½ cup (45 g) slivered almonds

Glaze:

• ½ cup (60 g) confectioners' sugar
• 1 tbsp (15 ml) whole milk
• ½ tsp (2.5 ml) vanilla extract

Instructions

• Preheat oven to 350°F (175°C) and grease two 8-inch (20 cm) round baking pans.
• Pit and chop the cherries, then mix them with the brown sugar in a small bowl. Set aside.
  2 cups (~280 g) fresh cherries, 6 tbsps (75 g) light brown sugar
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2 cups (240 g) all-purpose flour, ⅔ cup (135 g) granulated sugar, 1 tsp (4 g) baking powder, ½ tsp (3 g) baking soda, ¼ tsp (1.5 g) table salt
• In a separate bowl, whisk the eggs, sour cream, melted butter, and vanilla until smooth.
  2 large eggs, 1 cup (240 g) full-fat sour cream, 6 tbsps (85 g) unsalted butter, 2 tsps (10 ml) vanilla extract
• Add the wet mixture to the dry ingredients and stir until just combined. The batter will be thick.
• Divide the batter into four equal parts. Spread one part into the bottom of each pan using an offset spatula.
• Spoon the cherry mixture evenly over the batter in each pan.
• Use the remaining two parts of batter to spoon and gently swirl over the cherry layer. It does not need to fully cover the fruit.
• Sprinkle the slivered almonds over the top of each cake.
  ½ cup (45 g) slivered almonds
• Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pans on a wire rack for 15 minutes, then run a sharp knife around the edges and remove the cakes by flipping them out of the pans.
• While the cakes cool, whisk together the confectioners’ sugar, milk, and vanilla extract to make the glaze.
  ½ cup (60 g) confectioners' sugar, 1 tbsp (15 ml) whole milk, ½ tsp (2.5 ml) vanilla extract
• Drizzle the glaze over the cooled cakes and serve.

Notes

• The batter is thick—don’t worry, that’s exactly how it should be. Just nudge it into place.
• To freeze: wrap one unglazed cake tightly in plastic wrap and foil. Freeze for up to 3 months (or longer in a deep freeze).
• Use full-fat sour cream for best texture and flavor.
• Can be made with other stone fruit or berries if fresh cherries aren’t available.

 

For optimal outcomes when preparing this cherry almond coffee cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Cherry Almond Coffee Cake with Fresh Cherries

Amount Per Serving (95 g)

Calories 270 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 50mg17%

Sodium 180mg8%

Potassium 150mg4%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 18g20%

Protein 4g8%

Vitamin A 300IU6%

Vitamin C 2mg2%

Calcium 60mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Cherry Almond Coffee Cake? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.