This Cherry-Almond Coffee Cake is the perfect blend of tart cherries, nutty almonds, and a tender, buttery cake. The rich flavors of almond extract enhance the sweetness of the cherries, while the streusel topping adds a delightful crunch. It’s an ideal treat for breakfast, brunch, or as an afternoon snack with a cup of coffee or tea. The cake is moist and flavorful, with a balance of sweetness that’s just right—not too sugary, allowing the natural flavors of the cherries and almonds to shine through.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp almond extract
- ½ cup sour cream
- 1 ½ cups pitted fresh or frozen cherries (thawed if frozen)
For the Streusel Topping:
- â…“ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- ¼ cup unsalted butter, cold and cubed
- ½ cup sliced almonds
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper.
- Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then stir in the almond extract.
- Add the Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined. Fold in the cherries gently.
- Prepare the Streusel Topping: In a small bowl, combine the flour, sugars, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the sliced almonds.
- Assemble the Cake: Spread the cake batter evenly into the prepared pan. Sprinkle the streusel topping evenly over the batter.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the kitchen filled with a delicious almond scent.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack. Once cooled, slice into squares and serve. Enjoy!
This coffee cake can be stored in an airtight container at room temperature for up to 3 days. It also freezes well, so you can enjoy a slice whenever you like!
