Cherry Almond Coffee Cake

Sour pie cherries are nestled in a sweet, moist, tender almond flavored cake and topped with sliced almonds for the most delightful Cherry Almond Coffee Cake you will ever make!

It's the first Monday of the month and that means it's Secret Recipe Club time again! I've got an absolutely delicious recipe for you this month...Cherry Almond Coffee Cake.

The Keenan's, Chris and Rachel, are the creative husband and wife team behind The Keenan Cookbook blog which was started as a way to chronicle all of their family recipes. Chris cooks, bakes and handles most of the technical stuff on their blog and Rachel photographs.  I love that they work together on their site!

There were so many great sounding recipes to choose from on their site.  I bookmarked their Buttermilk Cornbread and Caramelized Onion and Spinach Olive Oil Quick Bread to make for another time, but this time around, I decided to put my own twist on one of their most popular recipes: Berry Delicious Almond Cake.

The Keenan's use fresh raspberries and blackberries in their cake but I didn't have any fresh berries on hand. What I did have was a big bag of frozen pie cherries in the freezer just calling out to be used up.  Since almond and cherry are natural partners, I decided to substitute cherries for the berries and make a cherry cake.

To help intensify the almond flavor and give the cake a bit of crunch, I also added a few sliced almonds on the top of the cake. I think the addition of sliced almonds on top adds pizzazz to the cake.

Lastly, I subbed buttermilk for the plain milk in the original recipe because I love, love, love to bake with buttermilk.  Buttermilk helps to keep the cake crumb oh so tender.

The result?  This cake...OMG...this cake! Wow! I know why it's one of their most popular recipes! It's spectacular!

The Danish came up with the earliest versions of coffee cake.  In Europe, around the 1600's, it became the custom to enjoy a sweet and yeasty type of bread when drinking coffee. Coffee Cakes became very popular in the 1950's when housewives always needed to have a coffee cake on hand in case unexpected guests showed up at the door.

This Cherry Coffee Cake is one that the housewives of the 50's would have been proud to serve. It's moist, tender and nicely sweetened. I sprinkled a little powdered sugar on top to garnish, but you don't have to do that if you don't want to.

It's super easy to make. It's amazing straight up, served warm or at room temperature.  It's great for breakfast, for dessert or as an afternoon snack with a cup of coffee. It's definitely a keeper!

Cherry Almond Coffee Cake, cherry cake, cherry coffee cake

dessert, cake

American

Yield: 8 servings

Author: Renee Paj

Cherry Almond Coffee Cake

Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M

Sour pie cherries are nestled in a sweet, moist, tender almond flavored cake and topped with sliced almonds for the most delightful Cherry Almond Coffee Cake you will ever make!

Ingredients

• 6 TBSP unsalted butter, at room temperature
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 3/4 cup low-fat buttermilk
• 1 tsp pure almond extract
• 2 cups frozen, pitted, frozen pie cherries, thawed
• 1/4 cup sliced almonds
• 1-2 TBSP turbinado sugar

Instructions

1. Preheat oven to 350 degrees F. Spray a non-stick 9" cake pan with cooking spray.
2. In a large bowl, combine the butter and the 1 cup of granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 - 5 minutes. Add in egg, buttermilk, and almond extract and mix with electric mixer until smooth.
3. Sift in flour, baking powder, and salt into the wet mixture and with mixer on low, beat until combined and smooth.
4. Pour batter into prepared cake pan and smooth out with spatula. Place thawed berries onto batter evenly and press down slightly.
5. Sprinkle cake with almonds and then turbinado sugar Bake in oven for 50 -55 minutes or until golden brown and firm to touch in the middle. (should be springy but not wet)
6. Let cake cool on rack until just warm or cooled to room temperature. Sprinkle with powdered sugar, if desired.

Notes

You can substitute just about any kind of thawed frozen or fresh fruit you like in this cake. The possibilities are endless!

Nutrition Facts

Calories

327.59

Fat (grams)

11.49 g

Sat. Fat (grams)

5.89 g

Cholesterol (grams)

47.07 mg

Carbs (grams)

52.27 g

Fiber (grams)

1.68 g

Sugar (grams)

32.11 g

Net carbs

50.59 g

Protein (grams)

5.17 g

Sodium (milligrams)

292.49 mg

Nutritional Information provided is an estimate.

https://www.reneeskitchenadventures.com/2014/11/cherry-delicious-almond-cake.html

Copyright © 2014 Renee's Kitchen Adventures

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More coffee cake recipes you'll love!

Blueberry Coffee Cake

Apple Cinnamon Coffee Cake 

Strawberry Swirl Coffee Cake

Pumpkin Cinnamon Streusel Coffee Cake

Strawberry Rhubarb Crunch Cake

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