Cherry Coffee Cake With Almond Glaze

I can almost smell it now: the comforting aroma of warm cake baking, mingling with the bright, sweet scent of cherries and the nutty perfume of almond. This Cherry Coffee Cake isn’t just a dessert; it’s a memory. My grandmother used to bake it every Christmas morning, the vibrant red of the cherries a festive contrast to the snowy icing. It was always served warm, a perfect complement to the excitement and chaos of unwrapping presents. To this day, a slice of this cake instantly transports me back to those cherished moments.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 15-20
• Yield: 1 cookie sheet
• Dietary Type: Not specified

Ingredients

For the Coffee Cake:

• 1 cup margarine
• 1 ¾ cups white sugar
• 4 eggs
• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon vanilla extract or 1 teaspoon almond extract
• 19 ounces (540 ml) cherry pie filling

For the Almond Glaze:

• 2 cups icing sugar
• 3 tablespoons margarine, softened
• Milk
• ¼ teaspoon almond extract
• Sliced almonds

Equipment Needed

• 10×15 inch cookie sheet
• Mixing bowls
• Electric mixer
• Spatula
• Measuring cups and spoons

Instructions

1. Preheat your oven to 350°F (175°C). Ensure your oven rack is positioned in the center.

2. In a large mixing bowl, cream together 1 cup of margarine and 1 ¾ cups of white sugar using an electric mixer until light and fluffy. This usually takes 3-5 minutes, depending on your mixer.

3. Add the eggs, one at a time, to the creamed mixture. Mix well after each addition to ensure they are fully incorporated. This is crucial for a smooth batter.

4. In a separate bowl, whisk together the 3 cups of all-purpose flour and 1 ½ teaspoons of baking powder. This helps distribute the baking powder evenly throughout the flour, leading to a more consistent rise.

5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake. Stir in 1 teaspoon of vanilla extract or 1 teaspoon of almond extract.

6. Spread two-thirds of the batter evenly in a 10×15 inch cookie sheet using a spatula. Ensure the batter reaches all corners of the pan for even baking.

7. Pour the 19 ounces of cherry pie filling over the batter, spreading it evenly. Try to distribute the cherries uniformly for a visually appealing cake.

8. Drop the remaining batter over the top of the cherry pie filling. Do not spread this top layer; the dollops will create a rustic and appealing texture.

9. Bake in the preheated oven for 45 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil during the last 15 minutes of baking.

10. While the cake is baking, prepare the almond glaze. Sift the 2 cups of icing sugar into a mixing bowl to remove any lumps.

11. Cream together the sifted icing sugar and 3 tablespoons of softened margarine until smooth.

12. Gradually add milk, a tablespoon at a time, until the glaze reaches a spreading consistency. Be patient and add the milk slowly to avoid making the glaze too thin.

13. Stir in ¼ teaspoon of almond extract to the glaze.

14. Once the cake is out of the oven and still warm, spread the almond glaze evenly over the top.

15. Immediately sprinkle with sliced almonds while the glaze is still wet, so they adhere properly.

16. Allow the cake to cool slightly before slicing and serving.

Expert Tips & Tricks

• For a richer flavor, use softened butter instead of margarine. Ensure the butter is truly softened, not melted, for optimal creaming.
• If you’re short on time, you can use a store-bought almond glaze. However, homemade glaze always tastes better!
• To prevent the cherries from sinking to the bottom, you can lightly toss them with a tablespoon of flour before spreading them over the batter.
• For a more intense almond flavor, add a few drops of almond extract to the cake batter itself, in addition to the glaze.
• If you find the top batter layer difficult to dollop, try chilling it in the refrigerator for about 15 minutes. This will make it easier to handle.

Serving & Storage Suggestions

This Cherry Coffee Cake is best served warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs perfectly with a cup of coffee or tea. Leftovers can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat, warm individual slices in the microwave for 15-20 seconds, or bake the entire cake (thawed) in a preheated oven at 300°F (150°C) for about 10-15 minutes.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	434 kcal	22%
Total Fat	20g	31%
Saturated Fat	9g	45%
Cholesterol	71mg	24%
Sodium	230mg	10%
Carbohydrates	60g	20%
Fiber	1g	4%
Sugar	39g	78%
Protein	3g	6%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum to improve the texture.
• Dairy-Free: Use dairy-free margarine and substitute the milk in the glaze with almond milk, soy milk, or oat milk.
• Different Fruit: Experiment with other pie fillings, such as apple, blueberry, or peach.
• Nut-Free: Omit the sliced almonds on top, or substitute with a sprinkle of shredded coconut.
• Citrus Zest: Add the zest of one lemon or orange to the cake batter for a bright, citrusy flavor.
• Spiced Cake: Incorporate a teaspoon of cinnamon or nutmeg to the batter for a warm, comforting twist, especially during the fall months.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of cherry pie filling?
A: Yes, you can! Pit and halve fresh cherries, then toss them with a little sugar and cornstarch to thicken the juices during baking. Use about 4 cups of fresh cherries.

Q: How do I prevent the cake from sticking to the cookie sheet?
A: Grease and flour the cookie sheet thoroughly, or line it with parchment paper for easy removal.

Q: Can I make this cake ahead of time?
A: Absolutely! The cake can be baked a day or two in advance and stored at room temperature, well-covered. Glaze just before serving.

Q: My glaze is too thick. How do I thin it out?
A: Add a tiny bit more milk, a teaspoon at a time, until it reaches the desired consistency.

Q: Can I freeze this cake?
A: Yes, you can freeze the unglazed cake for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw completely before glazing.

Final Thoughts

This Cherry Coffee Cake is more than just a recipe; it’s a chance to create your own cherished memories. Don’t be afraid to experiment with variations and make it your own. Whether you’re baking it for a holiday gathering, a weekend brunch, or simply a sweet treat to enjoy with a cup of coffee, I hope this cake brings you as much joy as it has brought me over the years. So, preheat your oven, gather your ingredients, and let the delicious aroma of this cake fill your home! I’d love to hear how your baking turns out – share your photos and feedback!