Good day, fellow coffee lovers! I welcome you all to my latest recipe article on a luscious and decadent treat that’s perfect for morning and afternoon breaks – the Almond-Cherry Streusel Coffee Cake. This recipe has been perfected after countless trials and tests, and I’m excited to share this beauty with you all.
Picture this: a moist and buttery cake infused with the zesty tang of cherries and the nutty aroma of almonds. It’s then adorned with a delectable streusel topping made of sugar, butter, flour, and sliced almonds. The end result is an irresistible combination of flavors and textures that make it hard to stop at just one bite.
But wait, not only is this coffee cake super easy to make, it also only requires a few basic ingredients that you probably already have in your pantry. Whether you’re hosting a brunch party or indulging yourself on a lazy Sunday morning, this cherry almond coffee cake is sure to be a crowd-pleaser.
So gather up your flour, sugar, baking powder/baking soda, butter, vanilla extract, almond extract, sour cream, cherries (either fresh or frozen), and let’s get started!
Why You’ll Love This Recipe
If you’re a lover of almond and cherry as much as I am, then you’ll fall head over heels in love with this almond-cherry streusel coffee cake recipe. And if you aren’t already a fan, then just wait until you try this delicious concoction!
First off, this coffee cake is the perfect balance between moist and crumbly. The crumble topping adds a delightful texture contrast to the soft and fluffy cake, which will leave you wanting more after each bite.
The combination of tart cherry pie filling with sweet almond flavors creates an explosion of flavors in your mouth that will tantalize your taste buds. It’s like a party in your mouth every time you take a bite.
What’s more, this is an incredibly easy recipe to pull off, even for beginner bakers. With simple and hassle-free instructions, it won’t take you long to whip up your own masterpiece.
It’s perfect for breakfast or dessert, but honestly, you can have it any time of day that you feel like indulging in something sweet and satisfying.
So why should you love this recipe? Because it’s super easy to make, delightfully flavorful and perfectly textured. It’s like having your own bakeries worth of goodness right at home.
Let’s take a detailed look at what you’ll need to make this Almond-Cherry Streusel Coffee Cake:
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 cup granulated sugar
- 1 tsp almond extract
- 1/2 cup unsalted butter, room temperature
- 1 cup sour cream
- 1 can (21 oz) cherry pie filling
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar
- 1/4 tsp salt
- 8 tbsp unsalted butter, softened
- 1/2 cup sliced almonds
The recipe requires basic ingredients that should be easily available at your local grocery store. The cherry pie filling complements the almond flavor and gives a delightful taste; however, if you prefer a stronger cherry taste, you can substitute it with just fresh or frozen cherries or even with sour cherry jam. The addition of sour cream makes the cake moist and fluffy. Sliced almonds add both flavor and texture to the streusel topping.
The Recipe How-To
Now that you have all the ingredients ready, let’s dive into the making of this Almond-Cherry Streusel Coffee Cake Recipe. This coffee cake is perfect for a weekend brunch or an afternoon tea. In this section, I’ll walk you through the detailed steps to make this delicious cake.
- Preheat the oven to 350°F (180°C).
- Grease your baking pan with butter or cooking spray.
- Tip: You may use fresh cherries or frozen cherries for this recipe. Thaw and drain the frozen cherries before using them.
- In a medium bowl, combine 2 cups of all-purpose flour, 3/4 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt.
- In another bowl, mix 8 tablespoons (1 stick) of softened unsalted butter until it becomes light and fluffy.
- Add in an egg, 3/4 cup of sour cream, 1/2 teaspoon of almond extract and 1 teaspoon of vanilla extract to the butter mixture. Whisk well until all ingredients are incorporated.
- Combine the wet and dry ingredients and beat until they are smooth.
- Pour half of the batter into your prepared pan and spread evenly.
- Layer half a can (about 10 ounces) of cherry pie filling over the first cake layer.
- Pour the remaining batter on top and spread evenly over the cherry layer.
- Top with another layer of cherry pie filling.
Crumb Topping Instructions
- In a small bowl, mix together 1 cup of all-purpose flour, 3/4 cup of packed light brown sugar, 1/2 cup of sliced almonds, 1/2 teaspoon of cinnamon powder and 1/4 teaspoon of salt.
- Add in 1/2 cup (1 stick) of cold butter, cut into small cubes.
- Use a pastry blender or your fingertips to mix the ingredients together until large crumbs form.
- Sprinkle the crumb topping over the cake evenly.
- Bake in the preheated oven for 60-65 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool down for about 20 to 30 minutes before serving.
This Almond-Cherry Streusel Coffee Cake Recipe is best served warm.
Serve it with a dollop of whipped cream or vanilla ice cream on top, along with a steaming hot cup of coffee.
Now that you have followed all the steps, your Almond-Cherry Streusel Coffee Cake is ready. I hope you enjoy this super easy, sweet and crunchy coffee cake recipe!
Substitutions and Variations
Coffee cake recipes are versatile and can be easily adapted to suit your taste preferences or dietary requirements. Here are some substitutions and variations you can try with this almond-cherry streusel coffee cake recipe:
– Cherry Pie Filling: You can switch the cherry pie filling with other fruit fillings such as apple, blueberry, raspberry, or peach. Consider using fresh fruits instead of canned pie fillings too.
– Almond Flavors: If you’re not a fan of almond, you can use other flavors such as vanilla, lemon, or orange zest for the streusel topping or cake batter.
– Flour: All-purpose flour is the go-to flour type for most coffee cake recipes. However, you can substitute it with a gluten-free flour blend if you need to avoid gluten. Alternatively, use whole wheat flour for a nuttier flavor.
– Sugar: You can reduce the amount of sugar used in this recipe by swapping granulated sugar with honey or maple syrup. Coconut sugar can also be used as a healthier alternative.
– Vegan Option: For a vegan option, swap out the milk and sour cream with plant-based alternatives such as almond milk and coconut yogurt. Use vegan butter or coconut oil instead of butter for the streusel topping.
– Streusel Toppings: Mix up your crumb toppings by replacing sliced almonds with chopped pecans or walnuts. Add a pinch of cinnamon for an extra layer of flavor.
Remember that adapting recipes and experimenting with flavors is part of the fun of cooking. Don’t be afraid to try new things and let your creativity shine through!
Serving and Pairing
You can’t have a cherry almond streusel coffee cake without a hot cup of freshly brewed coffee, and that’s exactly what I suggest you pair it with. The rich and nutty flavor of the almonds complements the sweet, fruity flavor of the cherry pie filling perfectly, making for a delectable treat.
When serving, make sure to let the cake cool to room temperature before slicing it up. A warm slice might be tempting, but it will fall apart and make a mess when cut. Top each slice with a dollop of fresh whipped cream or vanilla ice cream to elevate the dessert even more.
If you’re looking for something more savory than sweet, I recommend serving this coffee cake as part of a brunch spread. Pair it with a delicious quiche or frittata and some fresh fruit for a satisfying meal.
This cake is also perfect for making ahead of time and bringing to potlucks or gatherings. Store it in an airtight container or wrap it tightly with plastic wrap to keep it fresh. You can reheat slices in the microwave for 10-20 seconds or until they’re warm again.
Whether you’re enjoying it straight out of the oven or after storing it for later, this cherry almond streusel coffee cake is a guaranteed crowd-pleaser that will leave everyone craving for more!
Make-Ahead, Storing and Reheating
This cherry almond streusel coffee cake recipe is perfect for a make-ahead breakfast or brunch. You can prepare the cake and the streusel topping up to 24 hours in advance and store them separately in airtight containers at room temperature.
If you want to serve the cake warm, preheat your oven to 350 F (180 C) and reheat the sliced cake on a baking sheet for about 10 minutes, or until heated through.
To store any leftovers, wrap the cooled cake tightly with plastic wrap and refrigerate for up to 4 days. If you’re not planning on finishing it within that time, you can also freeze it.
To freeze the cake, wrap each slice individually with plastic wrap and then place them into a freezer-safe container or Ziploc bag. Alternatively, you can freeze the entire cake by wrapping it tightly with plastic wrap and then aluminum foil before placing it in an airtight container. It will keep well in the freezer for up to 3 months.
When ready to eat, thaw the cake overnight in the refrigerator before reheating it in the oven as described above. Avoid reheating frozen slices in the microwave, as it may result in a soggy texture.
With this recipe, you can enjoy freshly baked cherry almond streusel coffee cake anytime, even when your mornings are hectic or when unexpected guests arrive. Just take it out of your refrigerator or freezer, pop it into your oven, and enjoy!
Tips for Perfect Results
If you want to impress your friends and family with an amazing coffee cake, then follow these tips for perfect results.
Firstly, remember to always use high-quality ingredients. This may seem obvious, but sometimes we take shortcuts and end up compromising the taste of our dessert. So don’t skimp on the butter, sugar or flour! Using fresh and good quality cherries is also essential to achieve a delicious outcome. Fresh or frozen cherries are perfect for this recipe.
Secondly, measure the ingredients carefully using a scale or measuring spoons and cups to ensure accuracy. Baking is a science, so measurements play a significant role in the final outcome of your coffee cake. Too much flour can dry out your cake, while insufficient flour may result in a soggy texture.
Thirdly, do not overmix the batter! It is common in baking recipes, overworking the batter can cause tough textures in cakes. Mix until all ingredients are well combined but be sure to stop as soon as they are fully incorporated.
Fourthly, preheat your oven at 350°F (180°C) for 10-15 minutes before you bake the cake. This enables an even distribution of heat and produces a uniform texture throughout the dessert.
Fifthly, when adding almond extract, do not add too much as it’s intense flavor tends to overpower the cake’s other flavors. Using almond extract makes this recipe unique and should be used sparingly.
Sixthly, consider using sliced almonds in place of chopped nuts for extra nutty texture in every bite. You can also swap cherry pie filling with sour cherry jam that works great with almond paste to create an excellent base for almond streusel and cherry topping.
Lastly, don’t forget to let your coffee cake cool down before serving. We know it’s tempting when you have freshly baked aromatic coffee cake staring at you from the kitchen counter but cooling allows the crumb topping to set and cling to the cake somewhat better. Once cool, cut the cake into even portions through the center of each square for perfect slices.
With these tips in mind, you are sure to create a fantastic almond-cherry streusel coffee cake that’s sure to impress any dessert-lover!
In conclusion, the almond-cherry streusel coffee cake recipe is an incredibly satisfying and easy-to-make dessert that will impress your taste buds. With its moist, buttery crumb cake base and flavorful cherry almond streusel, this cake is perfect for any occasion or time of day. Whether you’re having a late-night snack, a breakfast treat, or just need something sweet to accompany your coffee, this recipe is sure to be a crowd-pleaser.
Not only is this recipe easy to make, but it’s also adaptable to your preferences. You can swap out the cherry filling for sour cherries or replace the almond extract with other flavorings such as vanilla or orange. There are endless possibilities with this recipe.
Overall, if you’re looking for a delicious and crowd-pleasing dessert that’s easy to make and customizable, look no further than the almond-cherry streusel coffee cake recipe. It’s sure to satisfy all of your sweet cravings and impress your taste buds. So go ahead and give it a try – I promise it won’t disappoint!
Almond-Cherry Streusel Coffee Cake Recipe
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons butter
- 1/4 cup almonds, sliced
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 egg, beaten
- 8 ounces sour cream
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/2 cup milk
- 1 (20 ounce) can cherry pie filling
- Grease a 9-inch springform pan.
- In medium bowl stir 1/2 cup flour and the 3 tablespoons sugar. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in almonds. Set aside.
- In another medium bowl, stir together 2 cups flour, baking powder, baking soda, and salt. Set flour mixture aside.
- In large bowl (mixer) beat the 1/2 cup butter and the 2/3 cup sugar with electric mixer on medium speed until fluffy. Beat in egg, sour cream, vanilla, and almond extract until fluffy. Add flour mixture and milk alternately, beating just until blended.
- Spread 2/3 of the batter evenly into prepared pan. Spread pie filling on top of batter. Dollop remaining batter on top of filling. Sprinkle sugar mixture over batter in the pan. Bake in a 350 degree oven one hour, till toothpick in center comes out clean (but dough could be under the filling and toothpick won't show it. I needed 1 hour, 15 minutes).
- Cool for 10 minutes. Serve warm. Cover any leftovers in refrigerator for up to 3 days.