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–+ servings
Cherry Almond Coffee Cake

Irresistibly Moist Cherry Almond Coffee Cake for Cozy Mornings

Indulge in a delicious Cherry Almond Coffee Cake that blends tart cherries and nutty almonds for a perfect morning treat.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1 cup turbinado sugar regular granulated sugar works as a substitute
  • 2 teaspoons baking powder essential for a light and airy cake
  • 0.5 teaspoon salt consider using sea salt or kosher salt
  • 0.5 cup butter replace with margarine or plant-based butter for dairy-free options
  • 0.75 cup buttermilk whole milk or 2% milk can be an alternative
  • 2 large eggs no direct substitute mentioned for vegans
  • 1 cup cherries (thawed frozen or canned) drain well if using canned
  • 1 teaspoon almond extract substitute with vanilla extract if preferred
For the Topping
  • 0.5 cup sliced almonds sprinkle on top for added crunch
  • 2 tablespoons powdered sugar light dusting before serving

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • Rubber Spatula
  • whisk

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, cream together ½ cup of butter and 1 cup of turbinado sugar until the mixture is light and fluffy, about 3-5 minutes.
  3. Add 2 eggs one at a time to the creamed mixture, mixing well after each addition.
  4. In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  5. Gradually add the dry mixture to the wet ingredients, alternating with ¾ cup of buttermilk.
  6. Gently fold in 1 cup of cherries and 1 teaspoon of almond extract.
  7. Pour the batter into the prepared cake pan and smooth out the surface.
  8. Place the cake in the preheated oven and bake for 50-55 minutes, checking for doneness with a toothpick.
  9. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store the cooled Cherry Almond Coffee Cake in an airtight container at room temperature for up to 3 days.

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