Easy Cherry Almond Streusel Coffeecake Recipe

Cherry almond coffee cake, a delicious treat made with sweet cherries and a buttery topping. Enjoy for breakfast or with a cup of tea. 

After flipping through my collection of recipes I made this cherry almond coffee cake and it was delicious! It’s perfect with a cup of coffee, as an afternoon snack or even served warm with a scoop of ice cream. Cherries and almond are a classic pairing but if you do not like the cherries you could always substitute the berries of your choice, or maybe even some apples in the Fall.

The cake has a little almond flavor in every layer, from the cake to the streusel, to the glaze. It is very versatile and could be served for breakfast, brunch, tea or even dessert.

IF you like this cherry almond coffee cake you might like these cake recipes too.

Raspberry Almond Coffeecake

Mixed Berry Coffeecake

Cherry Almond Coffee Cake

The cake has almond flavor in every layer, from the cake to the streusel, to the glaze. It is very versatile and could be served for breakfast, brunch, tea or even dessert.

Ingredients

Cherry Filling

• 2 15 oz cans tart cherries
• 1/4 cup granulated sugar
• 2 tablespoons of cornstarch
• pinch of kosher salt

Almond Streusel Topping & Cake

• 2 1/2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 teaspoon salt
• 7 tablespoons unsalted butter, melted, plus 8 tablespoons unsalted butter, softened
• 1 7 oz. tube almond paste crumbled into pieces
• 11/2 teaspoons baking powder
• 1/3 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Almond Glaze

• 1 cup  powdered sugar, sifted
• 1/4 teaspoon almond extract
• 2 tablespoons whole milk
• pinch of salt

Directions for Coffeecake

• Bring cherries and their syrup, cornstarch, sugar and salt to a simmer in a large saucepan over medium heat. Mash cherries with a potato masher and cook until thick, about 25 minutes. The mixture should measure about 2 cups. Pout into a shallow bowl and refrigerate until cool, about 30 minutes.
• Whisk 11/4 cups flour, 1/4 cup granulated sugar, brown sugar, and 1/4 teaspoon salt in a medium bowl. Using a fork or a pastry blender, stir in melted butter until mixture forms small crumbs, Stir in 1/2 cup almond past set aside.
• Preheat over to 350 degrees F, place the oven rack in the middle position.  Grease and flour a 13 x 9 inch pan or a 2 9″ springform pan, line with parchment paper.
• Combine remaining 1 cup flour, baking powder and salt in a small bowl.
• Whisk the sour cream, eggs, vanilla and almond extracts together in a small bowl.
• In the bowl of a stand mixer fitted with a paddle attachment, beat remaining almond paste remaining sugar, and softened butter until light and fluffy, on medium-high speed for about 2 minutes.
• Add the sour cream mixture and beat until incorporated.
• Reduce speed to low and add the flour mixture, mixing until just combined, about 1 minute. Increase mix speed medium speed and beat until fluffy, for an additional minute.
• Pour cake batter into the prepared pan and spread evenly. Dollop large spoonfuls of the cherry mixture over the batter and spread in an even layer. Sprinkle the streusel over the cherry pie filling.
• Bake the cake in preheated oven until a toothpick inserted in to the center of cake comes out clean and cake is golden brown. About 30-33 minutes. Let cake rest in the pan on a wire rack for about 2 hours.
• While the cake cools, mix confectioner’s sugar, salt and almond extract with two tablespoons of water or milk. Mix well and then drizzle over the top of the cake. You can add a few extra drops of milk if needed.

Variations

• Use 21 oz. of cherry pie filling in place of the cherry filling listed in the recipe.
• ​Add fresh cherries, pitted to the filling.
• Top the cake with toasted sliced almonds after your drizzle with the glaze.

How to store cherry coffee cake

Cake can be kept for 3 days at room temperature, covered in plastic wrap.

THAT’S ALL FOR NOW

I hope that you enjoyed this cherry almond coffee cake recipe.

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Cherry Almond Coffeecake

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Cherry almond coffee cake, a delicious treat made with sweet cherries and a buttery crcrumbleto enjoy for breakfast or with a cup of tea. 

• Total Time: 45 minutes
• Yield: 1 13 x 9 cake or 2 9" round Cakes 1x

Ingredients

Scale 1x2x3x

Cherry Filling

2 15 oz cans tart cherries

1/4 cup granulated sugar

2 tablespoons of cornstarch

pinch of kosher salt

Almond Streusel Topping & Cake

2 1/2 cups all purpose flour

1/2 cup granulated sugar

1/3 cup brown sugar

1/2 teaspoon salt

7 tablespoons unsalted butter, melted, plus 8 tablespoons unsalted butter, softened

1 7 oz. tube almond paste crumbled into pieces

11/2 teaspoons baking powder

1/3 cup sour cream

2 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

Almond Glaze

1 cup confectioners sugar, sifted

1/4 teaspoon almond extract

2 tablespoons whole milk

pinch of salt

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Instructions

Sifting Focus. Streusel

Whisk 11/4 cups flour, 1/4 cup granulated sugar, brown sugar, and 1/4 teaspoon salt in a medium bowl. Using a fork or a pastry blender, stir in melted butter until mixture forms small crumbs, Stir in 1/2 cup almond past set aside.

Preheat over to 350 F, place the oven rack in the middle position.  Grease and flour a 13 x 9 inch pan or a 2 9″ springform pan, line with parchment paper.

Combine remaining 1 cup flour, baking powder and salt in a small bowl.

Whisk the sour cream, eggs, vanilla and almond extracts together in a small bowl.

In the bowl of a stand mixer fitted with a paddle attachment, beat remaining almond paste remaining sugar, and softened butter until light and fluffy, on medium-high speed for about 2 minutes.

Add the sour cream mixture and beat until incorporated.

Reduce speed to low and add the flour mixture, mixing until just combined, about 1 minute. Increase mix speed medium speed and beat until fluffy, for an additional minute.

Pour cake batter into the prepared pan and spread evenly. Dollop large spoonfuls of the cherry mixture over the batter and spread in an even layer. Sprinkle the streusel over the cherry pie filling.

Bake the cake in preheated oven until a toothpick inserted in to the center of cake comes out clean and cake is golden brown. About 30-33 minutes. Let cake rest in the pan on a wire rack for about 2 hours.

Almond Glaze

Mix the powdered sugar, salt and almond extract with two tablespoons of water or milk. Mix well and then drizzle over the top of the cake. You can add a few drops of milk if needed.

Notes

Recipe makes 13 x 9 inch pan or a 2,  8″ or 9″ springform pans.

Recipe from Sifting Focus.

• Author: Elizabeth
• Prep Time: 15
• Cook Time: 30
• Category: Dessert
• Method: Baked