Cherry Almond Coffee Cake
Serves 14
20 mins prep
100 mins cook
120 mins total
Cherry and almond-scented coffee cake with a cherry filling ribbon and topped with an almond brown sugar streusel.
Cherry filling
Almond brown sugar streusel
Cake
Congratulations!
Save $4 cashback on St Pierre Brioche Burger Buns. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on St Pierre Brioche Burger Buns. Scan QR-code and claim coupon
Do ahead
Grease and line a 9-inch springform pan or 8x8 inch square metal tin with parchment paper.
Make the cherry filling
Combine all of the cherry filling ingredients in a medium saucepan over medium heat. Cook, stirring often, until thickened and bubbly, about 5-10 minutes. I like to mash the cherries a bit during this process, but it is not necessary. Remove from the heat and let cool.
Make the streusel
In a medium bowl, whisk to combine the almonds, flour, brown sugar, cinnamon and salt. Combine the melted butter and almond extract together before drizzling it into the dry ingredients. Stir while drizzling to combine until crumbles form. Do not overmix. Mix just until no streaks of flour remain. Refrigerate while you make the cake.
Make the cake
Preheat the oven to 350°F.
Measure out the flour into a medium bowl. Remove 2 tablespoons of flour from the 2 cups. Add the 2 tablespoons of flour to a small bowl with the frozen cherry pieces and toss to coat. To the rest of the flour add the baking powder and kosher salt. Whisk to combine.
In a mixer bowl or large bowl with beaters, cream together the butter and sugar for 3 minutes, or until light and fluffy, at medium speed.
Add the egg, vanilla bean paste and almond extract and mix to combine. Add the sour cream and yogurt and mix to combine.
Add the dry ingredients and mix until combined. The batter will be thick. Add the flour-tossed frozen cherries and mix just until combined.
Spread half of the cake batter into the bottom of the prepared pan. Top with the cooled cherry compote. Add the remaining batter all over the top in dollops and carefully spread out. Top with the streusel.
Bake for 1 hour and 30 minutes or until a toothpick inserted in the center comes out clean*. Dust the cooled cake with powdered sugar.
