Cherry Almond Coffeecake Recipes

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CHERRY ALMOND COFFEE CAKE



Cherry Almond Coffee Cake image

This Cherry Almond Coffee Cake is the perfect moist & fluffy coffee cake made with sweet cherries, the best streusel topping & almonds!

Provided by Chrissie (thebusybaker.ca)

Categories     Baking     Dessert     Snack

Time 1h15m

Number Of Ingredients 20

1 cup full fat sour cream ((at room temperature))
3/4 cup white sugar
2 eggs ((at room temperature))
2 tablespoons lemon juice
1 teaspoon almond extract
1/4 cup unsalted butter, melted
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
2 cups fresh or frozen cherries ((halved))
1/2 cup all purpose flour
1/3 cup white sugar
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons cold butter
1/4 cup sliced almonds
powdered sugar for dusting (optional)

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.

Nutrition Facts : ServingSize 1 serving, Calories 337 kcal, Carbohydrate 52 g, Protein 5 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 55 mg, Sodium 126 mg, Fiber 2 g, Sugar 30 g

CHERRY-ALMOND COFFEE CAKE



Cherry-Almond Coffee Cake image

Every Christmas morning, I bake a coffee cake that's rich and creamy like a cheesecake. My family loves cherries on top, but make it yours with any kind of fruit preserves. -Sue Torn, Germantown, WI

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

2-1/2 cups all-purpose flour
1 cup sugar, divided
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 large eggs, room temperature, divided use
1 teaspoon almond extract
1 package (8 ounces) cream cheese, softened
1 cup cherry preserves
1/2 cup sliced almonds

Steps:

  • Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and the extract until blended., Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds., Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 468 calories, Fat 24g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 298mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.

CHERRY ALMOND COFFEE CAKE



Cherry Almond Coffee Cake image

This delicious coffee cake, which was developed by Robin Hood Multifoods' test kitchen, can also be made with apple or blueberry pie filling.

Provided by Irmgard

Categories     Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter or 3/4 cup margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
3/4 cup buttermilk or 3/4 cup soured milk
1 teaspoon almond extract
1 (19 ounce) can cherry pie filling
1/3 cup sliced almonds

Steps:

  • Combine the flour and sugar in a large bowl.
  • Cut in the butter with a pastry blender until the mixture is crumbly.
  • Set aside 1/2 cup for the topping.
  • Add the baking powder and baking soda to the remainder.
  • Beat together the egg, buttermilk and almond extract.
  • Add to the dry ingredients, stirring until just moistened.
  • Spread two-thirds of the batter over the bottom and partway up the side of a prepared 8-1/2 or 9-inch springform pan.
  • Spoon the pie filling evenly over the batter.
  • Drop small spoonfuls of the remaining batter over the filling.
  • Stir the almonds into the reserved crumbled mixture.
  • Sprinkle over the batter.
  • Bake for 65 to 75 minutes for a 8-1/2 pan or 50 to 60 minutes for a 9-inch pan in a preheated 350 degree F oven or until a toothpick inserted in the center comes out clean.
  • Cover with a piece of foil it the top is getting too brown.

Nutrition Facts : Calories 472.7, Fat 20.4, SaturatedFat 11.5, Cholesterol 73.1, Sodium 269.7, Carbohydrate 66.5, Fiber 1.8, Sugar 20.2, Protein 6.4

CHERRY ALMOND COFFEE CAKE



Cherry Almond Coffee Cake image

A wonderful coffee cake topped with sliced almonds and with spoonfuls of cherry pie filling baked in the center. Note: Cook time is actually 1 hour and 5 minutes. Recipe from Bon Appetit.

Provided by Marie

Categories     Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup sugar
1/2 cup butter, at room temperature
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
10 ounces cans cherry pie filling
1/2 cup thinly sliced almonds (2oz)

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.

Nutrition Facts : Calories 324.6, Fat 15.8, SaturatedFat 7.9, Cholesterol 64, Sodium 332.6, Carbohydrate 41.3, Fiber 1.4, Sugar 17.2, Protein 5.2

CHERRY ALMOND COFFEE CAKE



Cherry Almond Coffee Cake image

I've taken this several times to gatherings and it's always cleaned up. Everyone asks for the recipe and I'm almost embarassed to say it's made from a cake mix. The recipe and instructions are made for a 15.5" x 10.5" jelly roll pan. If a different sized pan is used, you may need to adjust the baking time.

Provided by DuChick

Categories     Breads

Time 40m

Yield 15 serving(s)

Number Of Ingredients 9

1 cup sour cream
1/4 cup water
3 eggs
1 (18 1/4 ounce) box white cake mix
1 (21 ounce) can cherry pie filling
1/4 cup sliced almonds
1 1/2 cups powdered sugar
2 tablespoons milk
3 drops vegetable oil

Steps:

  • Preheat oven to 350*.
  • Generously grease and flour (or spray) one 15.5" x 10.5" jelly roll pan.
  • Mix sour cream, water and eggs in a large bowl.
  • Stir in cake mix until moistened. You will notice the batter is rather lumpy and that's fine.
  • Spread batter into pan.
  • Drop pie filling by large spoonfuls onto batter.
  • Bake at 350* for 25-30 minutes or until cake tests done with a toothpick.
  • Sprinkle top of cake with sliced almonds and drizzle with glaze.
  • To make glaze:.
  • Mix powdered sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over warm cake.

Nutrition Facts : Calories 294.5, Fat 8.6, SaturatedFat 2.8, Cholesterol 45.5, Sodium 265.8, Carbohydrate 51.1, Fiber 0.7, Sugar 31.3, Protein 3.7

CHERRY-ALMOND COFFEE CAKE



Cherry-Almond Coffee Cake image

Categories     Cake     Fruit     Breakfast     Brunch     Bake     Cherry     Almond     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 12

1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 21-ounce can cherry pie filling
1/2 cup thinly sliced almonds (about 2 ounces)

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.

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