Yield: 9 Servings
Skill level: Easy
Cherry almond coffee cake is a classic choice for breakfast or brunch, and this version delivers a soft, buttery texture with a crisp streusel topping. Juicy Rainier cherries are folded into a tender cake and paired with a lightly sweet almond crumble for added depth and texture. Easy to make and perfect for sharing, this recipe works just as well for a morning treat as it does for an afternoon snack or dessert.
Tender coffee cake filled with cherries and topped with almond crumble. A simple, bakery-style favorite.
Ingredients
- 2¼ cups all-purpose flour, divided
- 1 cup sugar, divided
- ⅓ cup chopped almonds
- 5 tablespoons cold unsalted butter, cut into cubes
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- 1 large egg
- ⅔ cup milk
- 1¼ cups Superfresh Rainier cherries stemmed, pitted, and halved
Directions
- Preheat oven to 350°F. Grease a 9” square baking dish.
- In a medium bowl, combine ½ cup flour, ½ cup sugar, and almonds.
- Add cold butter, and work butter into the flour with your fingers until the mixture is crumbly.
- Refrigerate until ready to use.
- In a medium bowl, whisk together 1½ cups flour, baking powder, and salt.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and remaining ½ cup sugar until light and fluffy, 4-5 minutes.
- Scrape down the sides of the mixing bowl and beat in vanilla.
- Scrape down the sides of the mixing bowl, add egg, and beat just until incorporated.
- Add the flour mixture in 3 parts, alternating with milk in 2 parts, just until smooth.
- In a small bowl, toss cherries with the remaining ¼ cup flour. Fold cherries into batter.
- Spread batter in prepared pan, sprinkle with streusel, and bake until a toothpick inserted into the center comes out clean, 25-30 minutes.
- Let cool in the pan for 20 minutes before slicing and serving.
