Cherry Almond Coffeecake is melt-in-your-mouth good! This delicious coffeecake uses fresh cherries, almonds and coconut in the batter. I used sour cream to keep it moist and flavored it with both vanilla and almond extracts. Then I added a luscious almond powdered sugar glaze to seal the deal. Oh my, it was heavenly.
I baked the Cherry Almond Coffeecake in a good old-fashioned cast-iron skillet. The recipe turned out fantastic, and I didn’t have any problem with the bread sticking to the bottom of the cast-iron skillet. It is certainly a match made in heaven. 🙂
When I initially posted this recipe in June 2013, I was very inexperienced with my new Canon camera. The pictures were not very exciting to say the least. I recently remade this recipe (May 2017) for a large potluck at our church, and took some new pictures of this fantastic coffeecake.
This time I made wholesale changes from the original version to this one. I added Almond Icing and, instead of Sucanat, I used regular sugar. This version makes no pretense of being healthy–just delicious! If you’re a cherry lover, this coffeecake is for you!
Quite frankly, I like the changes a lot better. I also added more cherries and almond flavoring to bump up the flavors substantially. If you’re looking for a terrific coffeecake recipe for Father’s Day, Fourth of July, or a summer breakfast while cherries are in season, I think you will find this recipe totally satisfying. It will sure curb any sweet tooth cravings you may have. 🙂
Cherry Almond Coffeecake is one of our favorite coffeecake recipes.
My old cast iron skillets are great for baking this tasty coffeecake.
Cherry Almond Coffeecake is perfect for holiday breakfasts like Fourth of July or Father’s Day when fresh cherries are in season.
Here’s what I did.
I used these ingredients.
Soften butter and place in a large mixing bowl. Add sugar, sour cream, eggs, vanilla, almond extract, baking powder, baking soda and salt.
Cream with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add coconut, part of the pitted fresh cherries, and almonds. (I used half almond slivers and half almond slices).
Stir with a wooden spoon to combine ingredients. Mixture will be thick.
Grease and flour a cast iron skillet very generously. Add cake mixture and smooth top. Add remaining cherries on top of the coffeecake. (I pressed them into the batter very slightly). Bake at 350 for about 45-55 minutes or until a toothpick inserted in center comes out clean.
I used these ingredients plus water to make the Almond Glaze.
Whisk ingredients until smooth and of a spreading consistency.
After cake cools, add Almond Glaze in any pattern you desire.
I cut the coffeecake into twelfths for this size cast iron skillet.
Yum. I love cherries. When they went on sale this week at the grocery store I knew I needed to make something with them! Cherry Almond Coffeecake is the result!
Cherry Almond Coffeecake is divine! If you’re a cherry lover, this coffeecake is perfect for you!
If you’re looking for creative ways to use fresh cherries, this is a wonderful recipe to try out.
Here’s the recipe.
CHERRY ALMOND COFFEECAKE
(My own concoction)
- 8-oz. applesauce
- 12-oz. vanilla Greek yogurt
- 1 tbsp. vanilla
- 1 tsp. almond extract
- 1 1/2 cups honey
- 4 eggs
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 ½ cups fresh, pitted cherries (or more if desired)
- 1 cup sliced almonds
- 1 cup coconut
- 1 cup oatmeal
- In a large mixing bowl, mix applesauce, yogurt, vanilla, almond extract, honey, eggs, salt, baking soda and baking powder.
- Stir in flour, cherries, almonds, coconut, and oatmeal with a wooden spoon until combined.
- Spray large cast-iron skillets (or two 9×5” loaf pans) with Baker’s Joy cooking spray (or grease and flour pans well).
- Pour batter into skillets.
- Bake at 350° until done.
- The loaf pans took about 1 hour.
- The cast-iron skillets took between 35-45 minutes.
- Check skillets with toothpick to see if the toothpick comes out clean.
- Check loaf pans with butter knife.
I used one pound of cherries to make this coffeecake.
Almonds and almond flavoring really amp up the flavors of this luscious coffeecake.
Cherry Almond Coffeecake is great for family breakfasts, too. If you don’t have time to halve and pit cherries (or it’s not summer time when cherries are in season), substitute drained, canned cherries instead. (Be sure to rinse and dry the cherries before using).