Cherry Almond Coffeecake
This fabulous coffeecake is filled with a pound of fresh cherries, almonds and coconut. It's glazed with a luscious Almond Icing that makes this coffeecake absolutely heavenly. Perfect for summer and holidays like July 4th when cherries are in season.
Ingredients
COFFEECAKE:
- 1 cup unsalted butter softened
- 1/2 cup sour cream
- 1 tbsp. vanilla extract
- 1 tsp. almond extract
- 1 cup sugar
- 2 large eggs
- 1 tsp. sea salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 lb. fresh, pitted cherries divided use
- 1 cup sliced or slivered almonds (I used half cup of each)
- 1 cup coconut
ALMOND ICING:
- 1 cup powdered sugar
- 1 tsp. almond extract
- 1 tbsp. water (or more, as necessary to make icing of desired consistency)
Instructions
COFFEECAKE:
- Preheat oven to 350°.
- Pit cherries and set aside.
- In a large mixing bowl, mix butter, sour cream, vanilla, almond extract, sugar, eggs, salt, baking soda and baking powder.
- Stir in flour, 2 cups pitted cherries, almonds and coconut with a wooden spoon until combined.
- Batter will be very thick.
- Grease and flour a large 12” cast-iron skillet.
- Spread batter into prepared skillet. (I used wet hands to do this).
- Spread remaining cherries over top of cake batter.
- Bake at 350° about 45-55 minutes, or until a toothpick inserted in the very center of the cake comes out clean.
- Cool completely before adding Almond Icing.
ALMOND ICING:
- Whisk ingredients until combined.
- Drizzle icing over cooled coffee cake.
- Allow icing to set about 15 minutes before cutting into slices.
Notes
NOTE: You can substitute canned cherries, or maraschino cherries for fresh cherries, if desired. But you will need to rinse, drain and pat dry the cherries.
© Can’t Stay Out of the Kitchen
Tried this recipe?Let us know how it was!