Cherry Almond Coffee Cake
Use fresh or frozen cherries to make this deliciously easy cherry almond coffee cake for your next brunch. Warm cinnamon streusel on top adds crunch and texture with toasted almonds in the mix.
Ingredients
For the Streusel:
- 2 tbsp butter chilled
- 2 tbsp flour
- 1/3 cup sugar
- 1/2 tsp cinnamon
- 1/4 roasted almond slices
For the Coffee Cake:
- 3 cups fresh cherries pits removed
- 8 tablespoons (1 stick) butter softened
- 3/4 cup sugar
- 2 eggs
- 1/2 tsp almond extract
- 1 tsp grated lemon zest
- 1 cup flour
- 1 1/2 tsp baking powder
Instructions
To prepare the streusel:
- Place the butter, flour, and sugar in a small bowl. Mash together with a fork, or use your fingers to pinch it together, until the mixture looks like rough crumbs. Add the cinnamon and stir to combine. Add the almonds and stir. Set aside.
To prepare the coffee cake:
- Preheat the oven to 350°F. Grease an 8-inch square baking pan with butter. Pour the prepared cherries into the bottom of the dish.
- In the bowl of a stand mixer, cream the butter and sugar until it is light and fluffy. Add one egg at a time and stir on medium until just blended. Add the almond extract and lemon zest and stir to combine.
- In a medium-sized bowl, whisk together the flour and baking powder.
- Add the flour mixture to the liquid mixture with your mixer on low. Stir until just combined. The batter will be especially thick.
- Using a spatula, spoon the batter gently over the cherries and spread the top so the dish is coated evenly. Sprinkle the streusel topping evenly over the top of the batter.
- Bake for 40-45 minutes until a toothpick pressed into the cake (but not the cherries below!) comes out clean and the top is golden brown. Let cool 10 minutes or more before serving so the cake has a chance to set.