Cherry Almond Coffee Cake: A Slice of Nostalgia

The aroma alone transports me back to my grandmother’s kitchen. Every Sunday morning, the scent of warm butter, toasted almonds, and sweet cherries would fill the air, an irresistible invitation to gather around her worn, wooden table. This Cherry Almond Coffee Cake, a recipe she cherished, wasn’t just a dessert; it was a symbol of family, love, and the simple joy of sharing a delicious moment together. Even now, years later, each bite evokes those cherished memories, a comforting taste of home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50-75 minutes (depending on pan size)
• Total Time: 1 hour 15 minutes
• Servings: 8-10
• Yield: 1 Coffee Cake
• Dietary Type: Not Gluten-Free

Ingredients

• 2 1⁄4 cups all-purpose flour
• 3⁄4 cup granulated sugar
• 3⁄4 cup (1 1/2 sticks) butter or margarine
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1 egg
• 3⁄4 cup buttermilk or soured milk (See note below for souring milk)
• 1 teaspoon almond extract
• 1 (19 ounce) can cherry pie filling
• 1⁄3 cup sliced almonds

Note on Soured Milk: To make soured milk, simply add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Add enough milk to reach the 3/4 cup line. Stir and let sit for 5 minutes before using.

Equipment Needed

• Large bowl
• Pastry blender or fork
• Measuring cups and spoons
• Liquid measuring cup
• 8 1/2 or 9-inch springform pan
• Mixing spoon
• Toothpick
• Oven
• Cooling Rack
• Foil (optional)

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare an 8 1/2 or 9-inch springform pan by lightly greasing it. This prevents the cake from sticking and ensures easy removal.
2. In a large bowl, combine the flour and sugar. Whisk together to ensure even distribution.
3. Cut in the butter (or margarine) using a pastry blender (or two knives) until the mixture resembles coarse crumbs. The finer the crumbs, the more tender your coffee cake will be.
4. Set aside 1/2 cup of this crumbly mixture for the topping. This will give the finished cake a lovely textural contrast.
5. To the remaining crumb mixture in the bowl, add the baking powder and baking soda. These leavening agents will help the cake rise and become light and airy.
6. In a separate bowl or liquid measuring cup, beat together the egg, buttermilk (or soured milk), and almond extract. The almond extract enhances the cherry flavor beautifully, but be careful not to overdo it, as it can be overpowering.
7. Add the wet ingredients to the dry ingredients, stirring until just moistened. Be careful not to overmix; a few lumps are okay. Overmixing develops gluten, leading to a tough cake.
8. Spread two-thirds of the batter over the bottom and partway up the sides of the prepared springform pan. This creates a nice base and keeps the pie filling from seeping out.
9. Spoon the cherry pie filling evenly over the batter. Distribute the cherries as evenly as possible for consistent flavor in every bite.
10. Drop small spoonfuls of the remaining batter over the cherry filling. This will create a lovely, rustic topping.
11. Stir the sliced almonds into the reserved crumbly mixture (the 1/2 cup you set aside earlier). This adds a delightful crunch and nutty flavor to the topping.
12. Sprinkle the almond-crumb mixture evenly over the batter. Ensure the entire surface is covered for maximum almond-y goodness.
13. Bake for 65 to 75 minutes for an 8 1/2-inch pan, or 50 to 60 minutes for a 9-inch pan. Start checking for doneness at the earlier time mark. Insert a toothpick into the center of the cake; if it comes out clean (or with just a few moist crumbs), the cake is done.
14. If the top of the cake is getting too brown during baking, cover it loosely with a piece of foil. This will prevent it from burning while the inside continues to bake.
15. Allow the coffee cake to cool in the pan for at least 15-20 minutes before removing the sides of the springform pan. This helps the cake to set and prevents it from breaking apart.
16. Let the coffee cake cool completely on a wire rack before slicing and serving. This allows the flavors to meld and the cake to firm up.

Expert Tips & Tricks

• For an even more intense almond flavor, toast the sliced almonds lightly before adding them to the topping.
• If you don’t have buttermilk, you can use plain yogurt thinned with a little milk.
• To prevent the cherries from sinking to the bottom of the cake, toss them lightly in a tablespoon of flour before adding them to the batter.
• If you want to add a glaze, whisk together powdered sugar and a little milk or almond extract until smooth and drizzle over the cooled cake.
• For a richer flavor, use brown butter in the crumb topping. Just melt the butter and cook it until it turns golden brown and smells nutty. Let it cool slightly before adding it to the flour mixture.

Serving & Storage Suggestions

Serve the Cherry Almond Coffee Cake warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream makes a wonderful accompaniment. This coffee cake is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for a few seconds or in a low oven until heated through. You can also freeze individual slices for longer storage (up to 2 months). Thaw completely before serving.

Nutritional Information

(Estimates are approximate and will vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	473 kcal	24%
Total Fat	20g	31%
Saturated Fat	12g	57%
Cholesterol	73mg	24%
Sodium	270mg	11%
Total Carbohydrate	67g	22%
Dietary Fiber	2g	7%
Sugars	20g	40%
Protein	6g	12%

Variations & Substitutions

• Apple Almond Coffee Cake: Substitute the cherry pie filling with apple pie filling. Add a pinch of cinnamon to the crumb topping.
• Blueberry Almond Coffee Cake: Use blueberry pie filling instead of cherry. A squeeze of lemon juice in the batter complements the blueberries.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum to improve the texture.
• Dairy-Free Option: Substitute the butter with a dairy-free butter alternative and use almond milk instead of buttermilk. Ensure the margarine is also dairy-free.
• Pecan Coffee Cake: Substitute the almonds with pecans. You can also add a tablespoon of maple syrup to the topping for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh or frozen cherries instead of canned pie filling?

A: Yes, you can, but you’ll need to pit and cook the cherries down with some sugar and cornstarch to thicken them. This creates a similar consistency to pie filling.

Q: Can I make this coffee cake ahead of time?

A: Absolutely! You can bake it a day ahead and store it at room temperature, well-covered. The flavors will actually meld and improve overnight.

Q: My coffee cake is browning too quickly. What should I do?

A: Tent the cake loosely with aluminum foil to protect the top from burning while the inside continues to bake.

Q: Can I use a different type of nut?

A: Yes, feel free to substitute the almonds with pecans, walnuts, or even hazelnuts. Just make sure they are sliced or chopped for even distribution.

Q: What is the best way to remove the coffee cake from the springform pan?

A: Run a thin knife or spatula around the edge of the cake to loosen it from the sides of the pan before releasing the springform. This helps prevent sticking.

Final Thoughts

This Cherry Almond Coffee Cake is more than just a recipe; it’s a connection to the past, a way to share a little bit of comfort and joy with those you love. I encourage you to try this recipe and create your own memories around it. Don’t be afraid to experiment with variations and make it your own. And please, share your feedback – I’d love to hear about your baking adventures and the stories this cake inspires in your kitchen! Pair it with a steaming cup of coffee or tea for the perfect treat. Happy baking!