Dessert - Best cherry almond coffee cake recipes

Author: Wendy Showers  

Cherries and almonds are a classic flavor combination and they pair beautifully in this special occasion coffee cake. This light, moist vegan cherry coffee cake is rich in flavor.

Cherry Almond Coffeecake

Cherry Almond Coffeecake
If you love coffeecake, this recipe is a must. It has a sweet cherry filling and a crisp almond crumble that’s perfect for sitting back and enjoying a break.
Total time: 90 minutes
Cook time: 75 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 10
Ingredients:
  • 2 1/3 cups Robin Hood ® Original All Purpose Flour
  • 3/4 cup granulated sugar
  • 3/4 cup butter
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg
  • 3/4 cup buttermilk
  • 1 tsp almond extract
  • 1 can cherry pie filling
  • 1/3 cup sliced almonds
How to cook:
  1. Preheat oven to 350°F (180°C). Grease a 9" (23 cm) springform pan.
  2. Combine flour and sugar in large bowl.
  3. Cut in butter with pastry blender until mixture is crumbly. Set aside 1/2 cup (125 mL) for topping.
  4. Add baking powder and soda to remainder.
  5. Beat egg, buttermilk and extract together with whisk in medium bowl.
  6. Add to dry ingredients, stirring just until moistened.
  7. Spread 2/3 of batter over bottom and part way up side of.
  8. Spoon pie filling evenly over batter. Drop small spoonfuls of remaining batter over filling.
  9. Stir almonds into reserved crumble mixture. Sprinkle over batter.
  10. Bake in preheated oven for 65 to 75 minutes or until toothpick inserted in centre comes out clean. Cover with foil if top is becoming too brown.
Notes: Cherry Almond Coffee Cake, 1 cup butter · ½ cup milk · 2 packages dry yeast · ¼ cup warm water · 3 eggs, separated, reserve the egg whites · 2 ½ cups flour · ¼ teaspoon salt · ¼ cup sugar

Cherry Almond Coffee Cake

Cherry Almond Coffee Cake
Cherries and almonds are a classic flavor combination and they pair beautifully in this special occasion coffee cake.
Provided by: Lisa Lotts
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 18
Ingredients:
  • 1 12 ounce bag frozen sweet cherries, pitted (thawed)
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1/4 cup + 1 tablespoon water
  • 1 1/2 teaspoons cornstarch
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (at room temperature)
  • 1 cup sugar
  • 2 large eggs
  • 3/4 teaspoon almond extract
  • 3/4 teaspoon vanilla extract
  • 2/3 cup whole milk greek yogurt
  • 1/3 cup milk
  • 1 cup powdered sugar
  • 1 tablespoon half and half or milk
Nutrition:
  • Calories: 288 kcal
  • Carbohydrate: 47 g
  • Protein: 5 g
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Cholesterol: 52 mg
  • Sodium: 208 mg
  • Sugar: 31 g
  • Serving Size: 1 serving
How to cook:
  1. In a large saucepan combine the cherries, sugar, lemon juice and 1/4 cup water and bring to a boil.
  2. In a small bowl combine the remaining 1 tablespoon water and cornstarch. Mix together to form a slurry.
  3. Add the slurry to the cherry mixture and boil for one minute, until thickened. Set aside.
  4. 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.
  5. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  6. 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.
  7. 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.
  8. Bake for 1 hour or until cake is browned and set through. Cool to room temperature on a wire rack.
  9. For The Glaze:
  10. In a small bowl combine the powdered sugar and half and half and whisk until smooth.
  11. 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.
Notes: 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

Vegan Cherry Almond Coffee Cake

Vegan Cherry Almond Coffee Cake
This light, moist vegan cherry coffee cake is rich in flavor. Cherry preserves are swirled throughout and fresh cherry halves, a crumb topping, and thin almond slices top it off.
Provided by: Marlena Luna
Total time: 60 minutes
Cook time: 35 minutes
Prep time: 25 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 16
Ingredients:
  • 1/2 cup all-purpose flour
  • 1/3 cup coconut sugar, packed
  • 2 Tablespoons coconut oil, solid but scoop-able
  • 1 cup non-dairy milk
  • 3/4 cup cane sugar
  • 1/2 cup non-dairy yogurt, plain or vanilla
  • 1/3 cup refined coconut oil, melted
  • 1 teaspoon almond extract
  • 2 and 1/2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Himalayan pink salt
  • 1 and 1/4 cups cherry preserves (about a 10oz jar)
  • Crumb top recipe from above
  • 15-20 fresh cherries, sliced in half and pitted
  • 1/4 cup sliced almonds
Nutrition:
  • Calories: 386 calories
  • Carbohydrate: 58 grams carbohydrates
  • Cholesterol: 0 milligrams cholesterol
  • Fat: 15 grams fat
  • Fiber: 2 grams fiber
  • Protein: 5 grams protein
  • Saturated Fat: 11 grams saturated fat
  • Serving Size: 1 slice
  • Sodium: 326 milligrams sodium
  • Sugar: 37 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 3 grams unsaturated fat
How to cook:
  1. In a medium bowl mix together the sugar and flour.
  2. Cut in the coconut oil with a fork until there are no large chunks of oil. Set aside.
  3. Preheat the oven to 375ºF.
  4. Fold a sheet of parchment paper around the bottom of a 9-inch springform pan. Lock the pan so it holds the parchment paper in place. Cut any excess parchment from the bottom of the pan. Then, oil the sides.
  5. In a medium bowl, sift together the dry ingredients. Set aside.
  6. In a large bowl, whisk together the oil and sugar until combined. Then, whisk in the remaining wet ingredients.
  7. Add the dry ingredients into the bowl of wet. Gently mix/fold them together just enough for the thick batter to come together. Avoid overmixing.
  8. Add half of the batter to the bottom of the prepared springform pan and evenly spread it out.
  9. Dollop half of the cherry preserves on top and roughly swirl them in.
  10. Pour the remaining batter on top and evenly spread it out.
  11. Dollop the remaining cherry preserves on top of the batter and roughly swirl it in as well.
  12. Top with the above crumb topping recipe halved cherries, then sliced almonds.
  13. Bake at 375ºF for 35-45 minutes or until a poker inserted into the center of the cake comes out clean. If it comes out covered in batter, bake the cake an extra 5-10 minutes longer, or until the poker comes out clean.
Notes: Cherry Almond Streusel Coffee Cake Recipe from Barbara Bakes, Ingredients · 2 cups all purpose flour · 1 ½ teaspoons baking powder · ½ teaspoon salt · ½ cup 1 stick unsalted butter, softened · 1 cup sugar

Cherry Almond Buttermilk Coffee Cake

Cherry Almond Buttermilk Coffee Cake
Cherry Almond Buttermilk Coffee Cake Author: Meseidy Serves: 8 Adapted from [url href="http://www.epicurious.com/recipes/food/views/Raspberry-Buttermilk-Cake-353616" target="_blank"]Gourmet 2009[/url]
Provided by: Meseidy
Yields: 1 serving
Number of ingredients: 25
Ingredients:
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  • 1 cup dry cherries
  • 1/4 cup sliced almonds, toasted
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick butter
  • 2/3 cup plus sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup well-shaken buttermilk
  • br
  • br
  • 1/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 3/4 cups all-purpose flour
  • 1/4 cup almonds
  • 4 tablespoons butter
  • br
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  • 8 oz mascarpone
  • 1/4 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
How to cook:
  1. Pre-heat oven to 400 degrees. Spray a 9-inch cake pan (see notes) with non-stick spray and lightly flour.
  2. [br]
  3. Pour dry cherries into a small sauce pan, fill with water until just covered. Bring to a simmer on the stove top, allow to simmer for 5 minutes, strain and set aside. Spread almonds on a sheet pan and lightly toast in the oven, about 2 - 3 minutes.
  4. [br]
  5. Whisk together flour, baking powder, baking soda and salt in a small bowl. In the bowl of a stand mixer beat together sugar and butter until well combined, add vanilla extract and egg. Beat well.
  6. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Fold in cherries and toasted almonds. Pour into prepared pan.
  7. [br]
  8. [b]Topping[/b]
  9. [br]
  10. In a small bowl combine all ingredients except butter. Mix together using a fork, slowly add olive oil while mixing with fork. Using your hands press together crumb mixture to form larger crumbs. Sprinkle over cake mixture.
  11. [br]
  12. Bake in the oven at 400 degrees until cake test comes our clean, about 25 - 30 minutes.
  13. [br]
  14. Let cool in pan for 10 minutes.
  15. [br]
  16. Carefully invert onto a sheet pan, cover with a plate and turn to transfer to a plate.
  17. [br]
  18. [b]Mascarpone Cream[/b]
  19. [br]
  20. Combine ingredients in a clean bowl of a stand mixer, whisk together until fluffy.
  21. [br]
  22. Serve cake with a smear of mascarpone cream.
Notes: Cherry Swirl Coffee Cake Recipe, Ingredients · 1-1/2 cups sugar · 1/2 cup butter, softened · 1/2 cup shortening · 1 teaspoon almond extract · 1 teaspoon vanilla extract · 1/2 teaspoon baking powder
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