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Cherry Almond Coffeecake | Can't Stay Out of the Kitchen | favorite #cherry #coffeecake recipe with #almonds & #coconut. Perfect #breakfast idea for the #FourthofJuly.

Cherry Almond Coffeecake

Teresa Ambra
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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Breakfast Coffee Cake
Cuisine American
Servings 16
Calories 379 kcal

Equipment

  • 1 cherry pitter or use a knife
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 12-inch cast iron skillet
  • 1 whisk
  • 1 small mixing bowl
  • measuring cups
  • measuring spoons

Ingredients
  

COFFEECAKE:

  • 1 cup unsalted butter softened
  • 1/2 cup sour cream
  • 1 tbsp. vanilla extract
  • 1 tsp. almond extract
  • 1 cup granulated 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 almonds sliced or slivered, (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 with an electric mixer until creamy.
  • 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 in a small mixing bowl 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

Nutrition

Calories: 379kcalCarbohydrates: 46gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 58mgSodium: 251mgPotassium: 195mgFiber: 3gSugar: 25gVitamin A: 452IUVitamin C: 2mgCalcium: 65mgIron: 2mg
Keyword almonds, breakfast, cherries, cherry dessert, coffee cake, dessert
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