Need an easy coffee cake for a brunch gathering? This almond-cherry coffee cake with a beautiful glaze should be your go-to.
Whether it’s for a special occasion or just because, homemade coffee cake brings out the kid in all of us. Coffee cake is — after all, CAKE. But some genius — at some point, put the word “coffee” in front of “cake” and suddenly it was okay to eat dessert for breakfast. This is sound rationale. I like it. And you’re gonna love this Glazed Cherry Almond Coffee Cake. 
Get ready to swoon over the combination of cherries and almonds in this moist coffee cake recipe. Vanilla and almond extract in the batter give the cake that distinctive almond flavor without going overboard. Instead, it’s a light, but distinctive back note, not full on almond coffee cake.
I’m sure you’ve tried those jam filled “cherry coffee cakes” in the bakery area of your grocery store — but this confection is different. There’s no jam. The filling in this sweet cake is made from real fruit. Cherries… and not that canned cherry pie filling (is it me, or does that stuff have a weird “tinny” flavor?) If you can get fresh cherries, use them, but if it’s not cherry season the dark, sweet cherries in the freezer section will do the trick. A little sugar, cornstarch and water added to the fruit make something akin to cherry pie filling, but without the weird aftertaste. Cool the compote a bit before assembling the coffee cake.
This dessert is made with a simple batter enriched with greek yogurt and it’s sublime… thick and spreadable (almost like frosting).
You’ll want to let the cake rest (and cool) before removing the collar on the springform pan. I love this method of cooking because there’s no flipping and hoping (praying) that the cake will release from the pan. Just unhinge the ring and slip it off — easy peasy.
Click here for the glaze recipe.
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Almond-Cherry Coffee Cake
- Total Time: 80 minutes
- Yield: 8 servings 1x
Description
This almond-cherry coffee cake is a moist and flavorful treat, featuring a cherry compote filling and a delightful almond glaze, perfect for brunch or breakfast.
Ingredients
- 1 12-ounce bag frozen sweet cherries, pitted and thawed
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1/4 cup + 1 tablespoon water, divided
- 1 1/2 teaspoons cornstarch
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup Greek yogurt
- 1/2 cup sliced almonds
- Glaze (refer to linked recipe)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large saucepan, combine the cherries, 1/4 cup sugar, lemon juice, and 1/4 cup water. Bring to a boil over medium heat.
- In a small bowl, mix the remaining 1 tablespoon water with the cornstarch to form a slurry. Add this to the cherry mixture and cook for 1-2 minutes until thickened. Remove from heat and let cool.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Beat in the eggs, one at a time, then add the vanilla and almond extracts.
- Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt, beginning and ending with the flour mixture. Mix until just combined.
- Spread half of the batter into the prepared pan. Spoon the cooled cherry compote over the batter, then spread the remaining batter on top. Sprinkle with sliced almonds.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before removing the springform collar.
- Once cooled, drizzle with glaze before serving.
Notes
Use fresh cherries if in season, otherwise frozen cherries work well. Allow the cherry compote to cool before assembling the cake. Let the cake cool before removing the springform pan collar to ensure it holds its shape. The glaze recipe can be found via the provided link.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 150
- Fat: 14
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 60
Frequently Asked Questions
Can I use frozen cherries for the filling?
Yes, using dark, sweet frozen cherries is a great alternative when fresh cherries are out of season.
What is the purpose of adding cornstarch to the cherry filling?
The cornstarch helps thicken the cherry filling, giving it a consistency similar to pie filling without the metallic taste of canned options.
Why do I need to cool the cherry compote before assembling the cake?
Cooling the cherry compote prevents it from melting the batter and ensures that the layers hold together properly when baked.
Hi Charleen! Use about 3 cups of fresh (pitted cherries). Enjoy!
Lisa
Hi there!
Looks delicious and I can’t wait to make this but first, can fresh cherries be used instead of frozen? If so, a 12 oz. bag is how much in cups? Thank you for your response, which I am eagerly waiting for. And, thanks for sharing!