Want an easy, delicious coffee cake for your next Sunday brunch gathering? Look no further! Glazed Cherry Almond Coffee Cake is here!
Whether it’s for a special occasion (like Easter Baking Ideas, ahem…) 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).
I know I’m not supposed to encourage you to sneak a lick – because, you know – raw eggs and flour… but let me just say, I’ve danced with the devil — and it’s good! 😉
Table of Contents
To Assemble The Glazed Cherry Almond Coffee Cake:
- Start by spreading 2/3 of the batter evenly over the bottom of the pan.
- Drop the cherry compote by spoonfuls over the batter — do not spread it around.
- Drop spoonfuls of batter randomly over the cherries and the rest of the cake — do not smooth it over — just let it be.
- Sprinkle with sliced almonds.
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.
While the cake cools, make a simple glaze with powdered sugar and half and half.
Drizzle the glaze over the cooled cake and let rest until the glaze sets — or if you’re impatient, just cut into it and go to town! I won’t tell.
This Glazed Cherry Almond Coffee Cake is special enough for Easter or Mother’s Day brunch, but easy enough for any occasion and feeds a crowd. It can be made the day before – or if you REALLY want to make it in advance… bake the cake, then wrap it in plastic wrap and heavy duty tin foil and freeze it. It’ll keep well frozen for up to a month.
On the day you’re serving, take it out of the freezer and let it thaw to room temperature. Drizzle with the glaze and let it set. How genius is THAT?
More coffee cakes you’ll love:
- Mixed Berry Buckle (Streusel Coffeecake)
- Apricot Cake with Sugared Almonds
- Cinnamon Streusel Coffee Cake
- Cranberry Coffee Cake with Leftover Cranberry Sauce
- Apricot Sour Cream Bundt Cake
- Raspberry Almond Cream Cheese Braid
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Cherry Almond Coffee Cake
For The Cherry Compote:
- 12 ounces frozen sweet cherries, pitted thawed
- ¼ cup sugar
- 1 tablespoon lemon juice
- 5 tablespoons water divided
- 1½ teaspoons cornstarch
For The Coffeecake:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature
- 1 cup sugar
- 2 large eggs
- ¾ teaspoon almond extract
- ¾ teaspoon vanilla extract
- ⅔ cup whole milk greek yogurt
- ⅓ cup milk
- 1 cup powdered sugar
- 1 tablespoon half and half or milk
- In a large saucepan combine the cherries, sugar, lemon juice and ¼ cup water and bring to a boil.
- In a small bowl combine the remaining 1 tablespoon water and cornstarch. Mix together to form a slurry.
- Add the slurry to the cherry mixture and boil for one minute, until thickened. Set aside.
- Preheat the oven to 350°. Spray a 10″ springform pan with vegetable spray. Cut a round of parchment paper to fit the bottom of the pan and lay it inside the pan. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat after each addition until smooth. Mix in the almond and vanilla extract. Add half the flour mixture to the butter, mixing just until blended. Add half of the greek yogurt and mix to blend. Mix in the remaining flour and beat until just combined and then add the remaining greek yogurt and milk and mix until dry ingredients are combined with wet. Batter will be thick.
- Spread 2/3 of the batter evenly in the bottom of the springform pan. Drop cherries by the spoonful over the surface of the batter. Spoon remaining batter in dollops over the cherries.
- Bake for 1 hour or until cake is browned and set through. Cool to room temperature on a wire rack.
For The Glaze:
- In a small bowl combine the powdered sugar and half and half and whisk until smooth.
- Run a sharp knife around the perimeter of the cake pan. Release the springform and transfer the cake to a platter. Drizzle the cake with the glaze and let it set up for about an hour to harden. Serve.
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