Cherry Almond Coffee Cake
This easy cinnamon streusel coffee cake uses fresh cherries and almonds for a sweet and crunchy twist on a classic breakfast. Perfect for beginner bakers.
When fresh cherries are in season, I'm always looking for fun ways to use them up.
This cherry almond coffee cake could be made with fresh or frozen cherries and has a cinnamon streusel topping with toasted almonds mixed in.
With this beauty baking away in the oven, your house will smell absolutely amazing. How do I know??
My Peanut just sampled it and said: "Mom, this tastes even better than it smells and it SMELLS AMAZING."
Editor's Note: This popular recipe has been a reader favorite for years. I recently updated it with all new step-by-step photos and tips to make it even more helpful for you.
Why This is the Best Recipe
Warm buttery roasted almonds mixed in with cinnamon, butter, and sugar. All sitting on top of a thick fresh cherry filling, what could be better??
I love how the almonds gave the dish a nice crunchy texture but the cake itself is the real hero: crazy light and airy.
It makes the store bought cakes I've enjoyed before feel like bricks!
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Ingredients
The cinnamon streusel coffee cake recipe comes together with very few ingredients and in very little time.
If the fruit is already prepared, you could have this made in under an hour on a weekend morning.
- Fresh Cherries: You need fresh, pitted cherries, not cherry pie filling. The fresh cherries can be frozen and used in this recipe, too. Learn how to freeze fresh cherries when they're in season here.
- Eggs
- Butter
- Flour
- Sugar
- Baking Powder
- Almond Extract
- Lemon Zest
- Cinnamon
- Roasted Almond Slices: See the note below
How to Make Roasted Almond Slices
The recipe calls for roasted almond slivers. I've been using them in practically everything all week long.
It only takes 10 minutes to make a big batch, then keep them in an airtight container for using as needed.
Preheat your oven to 350°F.
Spread the almond slices on a cookie sheet and bake for 8-10 minutes.
Toss them around once or twice and keep cooking them until they are deep golden brown.
Make the Coffee Cake Batter
In the bowl of a stand mixer, cream the butter and sugar until it is light and fluffy. Add one egg at a time and stir on medium until just blended.
Add the almond extract and lemon zest and stir to combine.
In a medium-sized bowl, whisk together the flour and baking powder.
Add the flour mixture to the liquid mixture with your mixer on low. Stir until just combined. The batter will be especially thick.
Assemble the Coffee Cake
Grease an 8-inch baking pan with butter and pour the pitted cherries into the bottom of the pan.
Using a spatula, spoon the batter gently over the cherries and spread the top so the dish is coated evenly.
Add the Streusel Topping
Streusel topping makes everything better, doesn't it??
Simply place the butter, flour, sugar, and cinnamon together in a small bowl.
Cube the butter and add it in. Mash them together with a fork or use your fingers to pinch it together until it looks like rough crumbs.
Sprinkle it over the coffee cake.
If you ever want to add streusel topping to another muffin or cake, you can print out my make ahead streusel topping recipe here.
How to Bake the Coffee Cake
Preheat the oven to 350°F.
Bake for 40-45 minutes until a toothpick pressed into the cake (but not the cherries below!) comes out clean and the top is golden brown.
Let cool 10 minutes or more before serving so the cake has a chance to set.
More Cherry Recipes
We are big cherry fans here. If you love cherry almond as a flavor pairing, you'd love my cherry cake with almond icing.
You won't want to miss some of my other best fresh cherry recipes:
📖 Recipe
Cherry Almond Coffee Cake
Ingredients
For the Streusel:
- 2 tbsp butter chilled
- 2 tbsp flour
- 1/3 cup sugar
- 1/2 tsp cinnamon
- 1/4 roasted almond slices
For the Coffee Cake:
- 3 cups fresh cherries pits removed
- 8 tablespoons (1 stick) butter softened
- 3/4 cup sugar
- 2 eggs
- 1/2 tsp almond extract
- 1 tsp grated lemon zest
- 1 cup flour
- 1 1/2 tsp baking powder
Instructions
To prepare the streusel:
- Place the butter, flour, and sugar in a small bowl. Mash together with a fork, or use your fingers to pinch it together, until the mixture looks like rough crumbs. Add the cinnamon and stir to combine. Add the almonds and stir. Set aside.
To prepare the coffee cake:
- Preheat the oven to 350°F. Grease an 8-inch square baking pan with butter. Pour the prepared cherries into the bottom of the dish.
- In the bowl of a stand mixer, cream the butter and sugar until it is light and fluffy. Add one egg at a time and stir on medium until just blended. Add the almond extract and lemon zest and stir to combine.
- In a medium-sized bowl, whisk together the flour and baking powder.
- Add the flour mixture to the liquid mixture with your mixer on low. Stir until just combined. The batter will be especially thick.
- Using a spatula, spoon the batter gently over the cherries and spread the top so the dish is coated evenly. Sprinkle the streusel topping evenly over the top of the batter.
- Bake for 40-45 minutes until a toothpick pressed into the cake (but not the cherries below!) comes out clean and the top is golden brown. Let cool 10 minutes or more before serving so the cake has a chance to set.
Recipe Notes
Roasted Almond Slices:
Preheat your oven to 350°F. Spread the almond slices on a cookie sheet and bake for 8-10 minutes. Toss them around once or twice and keep cooking them until they are deep golden brown.Save This Recipe to Your Recipe Box
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