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.

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

Prep Time 25

Cook Time 25

Cooling + Glazing: 30

Total Time 1 20

Servings 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.

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Nutrition