Almond Cherry Streusel Coffee Cake Recipes

CHERRY ALMOND COFFEE CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• In a large bowl combine the sour cream, sugar, eggs, lemon juice, vanilla, and melted butter with a wire whisk until well combined.
• Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula just until combined.
• Prepare a 9-inch spring form pan, greasing it well.
• Spoon half the batter into the bottom of the pan (the batter will be very thick).
• Combine the brown sugar and cinnamon in a bowl and sprinkle half the mixture over the amount of batter in the bottom of the pan. Scatter half the cherries over top of the cinnamon sugar layer.
• Spoon the second half of the batter over the cinnamon sugar layer and cherries, and smooth out the top as much as possible.
• Sprinkle the remainder of the cinnamon sugar over the top of the batter and add the second half of the cherries to the top.
• Combine the streusel topping ingredients in a small bowl until the mixture reaches the texture of coarse crumbs.
• Sprinkle the streusel topping evenly over the top of the cherries.
• Bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
• Halfway through baking, add the sliced almonds over the top of the streusel topping and allow them to toast for the second half of the baking time.
• Once the cake is done, allow to cool completely before releasing the spring form pan and slicing to serve.

CHERRY SWIRL COFFEE CAKE

Steps:

• In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.

CHERRY ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350° and butter a 10" diameter springform pan.
• Beat sugar and butter together until light, then add eggs, vanilla and almond extracts.
• Sift flour, baking powder, baking soda and salt into another bowl.
• Mix half of dry ingredients into butter mixture, then add sour cream, then add remaining dry ingredients.
• Pour 2/3 of batter into prepared pan.
• Drop pie filling by tablespoons over batter evenly.
• Drop remaining batter by spoonfuls over pie filling and using back of spoon, carefully spread batter over filling.
• Sprinkle with almonds and bake for 1 hour and 5 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on rack, then cut around sides of pan and remove cake from pan.

ALMOND-CHERRY STREUSEL COFFEE CAKE

Steps:

• Grease a 9-inch springform pan.
• In medium bowl stir 1/2 cup flour and the 3 tablespoons sugar. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in almonds. Set aside.
• In another medium bowl, stir together 2 cups flour, baking powder, baking soda, and salt. Set flour mixture aside.
• In large bowl (mixer) beat the 1/2 cup butter and the 2/3 cup sugar with electric mixer on medium speed until fluffy. Beat in egg, sour cream, vanilla, and almond extract until fluffy. Add flour mixture and milk alternately, beating just until blended.
• Spread 2/3 of the batter evenly into prepared pan. Spread pie filling on top of batter. Dollop remaining batter on top of filling. Sprinkle sugar mixture over batter in the pan. Bake in a 350 degree oven one hour, till toothpick in center comes out clean (but dough could be under the filling and toothpick won't show it. I needed 1 hour, 15 minutes).
• Cool for 10 minutes. Serve warm. Cover any leftovers in refrigerator for up to 3 days.

CHERRY STREUSEL COFFEE CAKE

Steps:

• Combine flour and sugar in a large bowl.
• Cut in butter until mixture is crumbly.
• Set aside 1/2 cup of the mixture.
• Add baking powder and baking soda to the remaining flour mixture.
• Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
• Add enough milk to make 3/4 cup.
• Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
• Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
• Spread pie filling in shell.
• Drop small spoonfuls of remaining batter over pie filling.
• Stir almonds into reserved crumb mixture.
• Sprinkle evenly over cake.
• Bake in 350°F oven for 50 to 55 minutes.

CHERRY-STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350°F. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
• Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle the streusel evenly over the top of the batter.
• Bake until the cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer the pan to a wire rack set over a rimmed baking sheet, and let the cake cool 10 to 15 minutes. Invert the cake onto the rack, then reinvert (so streusel side is up), and let cool completely. Spoon the glaze over the cake, letting it drip down the sides. Let the cake sit until the glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
• Milk Glaze
• In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.
• Coffee-Cake how-to
• Half the batter is topped with a layer of sour cherries. Then the remaining batter is poured over the top and sprinkled with streusel.

CHERRY-ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Beat sugar and butter in large bowl until light. Add eggs, vanilla extract and almond extract and beat well. Sift flour, baking powder, baking soda and salt into medium bowl. Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
• Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by tablespoons evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling. Sprinkle with almonds. Bake until tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.) Cut around sides of pan. Remove pan.