Cherry Almond Coffee Cake
Sweet and moist coffee cake with cherries and almonds.
Servings: 12
Calories: 601kcal
Ingredients
For the Cake
- 6 tablespoons room temperature butter
- ¾ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅔ cup sour cream
- 1 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups frozen cherries
For the Streusel Topping
- ½ cup butter melted
- ¼ cup white sugar
- ⅓ cup light brown sugar
- ¾ cup sliced almonds
- 1 ⅓ cups all purpose flour
For the Glaze
- 5 tablespoons powdered sugar
- ¼ teaspoon almond extract
- 1 tablespoon milk
Instructions
- Spray a 9 -inch springform pan with non-stick cooking spray, covering the bottom and the sides of the pan, and preheat oven to 350 degrees.
- To make the cake, cream together butter and sugar in a large mixing bowl, or in your stand mixer. Once creamed, add in eggs, vanilla and almond extract and sour cream. Combine well.
- Add in the dry ingredients of flour, baking powder and baking soda. Stir until combined, taking care not to over mix. Gently stir in the cherries.
- Smooth batter into cake pan.
- For the streusel topping, combine white and brown sugar, almonds, and flour. Stir in melted butter to make coarse crumbs. Sprinkle streusel over the top of the cake batter.
- Cook 40-50 min at 350 degrees until a toothpick in the middle comes out clean.
- Allow to cool. Meanwhile make the glaze by combining powdered sugar, almond extract and milk in a small bowl and whisking until smooth. Drizzle glaze over the cooled cake. Enjoy.
Nutrition
Serving: 1g | Calories: 601kcal | Carbohydrates: 75g | Protein: 9g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 288mg | Fiber: 3g | Sugar: 41g
