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Cherry Almond Coffee Cake

Cherries and almonds are a classic flavor combination and they pair beautifully in this special occasion coffee cake.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12
Calories: 288 kcal
Course: Dessert
Cuisine: American

Ingredients

For The Cherry Compote:
  • 12 ounces frozen sweet cherries, pitted thawed
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • 5 tablespoons water divided
  • 1½ teaspoons cornstarch
For The Coffeecake:
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter at room temperature
  • 1 cup sugar
  • 2 large eggs
  • ¾ teaspoon almond extract
  • ¾ teaspoon vanilla extract
  • ⅔ cup whole milk Greek yogurt
  • ⅓ cup milk
For Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon half and half or milk

Instructions

    Cup of Yum
  1. In a large saucepan combine the cherries, sugar, lemon juice and ¼ cup water and bring to a boil. 
  2. In a small bowl combine the remaining 1 tablespoon water and cornstarch. Mix together to form a slurry.
  3. Add the slurry to the cherry mixture and boil for one minute, until thickened. Set aside.
  4. Preheat the oven to 350°.  Spray a 10" springform pan with vegetable spray.  Cut a round of parchment paper to fit the bottom of the pan and lay it inside the pan.  Set aside.
  5. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.  Set aside.
  6. In a large bowl beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat after each addition until smooth.  Mix in the almond and vanilla extract. Add half the flour mixture to the butter, mixing just until blended.  Add half of the greek yogurt and mix to blend.  Mix in the remaining flour and beat until just combined and then add the remaining greek yogurt and milk and mix until dry ingredients are combined with wet.  Batter will be thick.
  7. Spread 2/3 of the batter evenly in the bottom of the springform pan. Drop cherries by the spoonful over the surface of the batter. Spoon remaining batter in dollops over the cherries.  
  8. Bake for 1 hour or until cake is browned and set through.  Cool to room temperature on a wire rack.
For The Glaze:
    Cup of Yum
  1. In a small bowl combine the powdered sugar and half and half and whisk until smooth.
  2. Run a sharp knife around the perimeter of the cake pan.  Release the springform and transfer the cake to a platter.  Drizzle the cake with the glaze and let it set up for about an hour to harden. Serve.

Nutrition Information

Calories 288kcal (14%) Carbohydrates 47g (16%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 52mg (17%) Sodium 208mg (9%) Potassium 90mg (3%) Sugar 31g (62%) Vitamin A 280IU (6%) Vitamin C 0.5mg (1%) Calcium 44mg (4%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 288

% Daily Value*

Calories 288kcal 14%
Carbohydrates 47g 16%
Protein 5g 10%
Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 52mg 17%
Sodium 208mg 9%
Potassium 90mg 2%
Sugar 31g 62%
Vitamin A 280IU 6%
Vitamin C 0.5mg 1%
Calcium 44mg 4%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.