Cherry Almond Cake

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Recipe photo
Hands-on time:
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Yield: 10 to 12 servings

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This sweet, moist cake will get rave reviews from your family.

Cherry Almond Cake

star rating (18) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 10 to 12 servings
Published: 01/01/2010

Ingredients

Streusel topping

Cake

Filling

  • 21-ounce can cherry pie filling

Glaze

  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 2 to 3 tablespoons milk or cream
  • toasted sliced almonds (optional)

Directions

1) To prepare the topping: Whisk together the flour, sugar, cinnamon, and salt.

2) Crumble in the almond paste, and add the almond extract.

3) Work in the cold butter till the mixture becomes crumbly. Set aside.

4) Preheat the oven to 350°F. Grease and flour a 10" x 10" or 9" x 13" pan.

5) To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy.

6) Add the eggs one at a time, beating well after each.

7) Add the flour in thirds, alternately with the sour cream, blending well after each addition.

8) Spread the batter in the prepared pan.

9) Top with the cherries and streusel topping.

10) Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean. Remove from the oven.

11) While the cake is baking, prepare the glaze. Combine the confectioners' sugar, almond, and just enough of the milk to make a pourable glaze.

12) Drizzle it over the still-hot coffeecake.

13) Garnish with toasted sliced almonds, if desired. Serve warm or at room temperature.

Reviews

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  • star rating 04/14/2015
  • Sweetened from Philly
  • A perfect coffee cake with a wonderful almond notes. Made my own cherry filling with frozen cherries a bit of sugar and thickened with cornstarch.
  • star rating 12/08/2014
  • Connie from Indian River Michigan
  • Easy to make recipe,beautiful and very good.I bake a lot and will be making this again and again. I plan to try different pie fillings or my own fruit thickened.
  • star rating 11/11/2010
  • Carol_in_KS from KAF Community
  • Yesterday was my birthday so I made this cake to share with the ladies in my bible group. I am sometimes hesitant to try new "coffee cake" like recipes because so many seem dry to me and forget having some once it's day old. However the cherry and almond combo sounded too good to pass up. It took every bit of the 65 min to bake. Served slightly warm it was absolutely delicious. Everyone who had a piece loved it. One friends is on a diet plus doesn't care for cherries passed but later as I was cleaning up, I sliced a skinny piece off the side and cut it in half to have one more bite and she said "okay I AM going to try this". She took a big piece home. YES!! Thanks KAF, for yet another great recipe I will making again and again. I'm thinking apricot next.
  • star rating 08/13/2009
  • Sherry from Texas
  • Wonderful cake. My husband said this was the best non-chocolate cake he has ever eaten.
  • star rating 07/24/2009
  • Sheila from clementon, NJ
  • Great cake, but hate that cherry filling, I use frozen cherries from whole foods or fresh cherries. add a little cherry jam from the farm, to get the thickness. This is a big hit at the office.
  • star rating 06/03/2009
  • Stacie K. from St. John, IN
  • This turned out to be a great cake. Perfect for coffee time or even dessert, warmed with a bit of ice cream. If you love the cherry/almond combo, you'll love this!
  • star rating 05/30/2009
  • HMB from California
  • If you like almonds and cherries, you've got a winner here! I don't care for canned filling -- so sub with your own filling. I don't think the glaze adds anything -- the streusel is attractive enough, especially if topped with almonds. I really liked the almond paste streusel -- I've made streusel with finely chopped or ground almonds before, but never with almond paste, which I just love. So I will definitely be using the streusel recipe on other coffee cakes where I want the intense almond flavor.
  • star rating 05/01/2009
  • AnneMarie from Oak Hills, CA
  • Yummy cake!!!!! The batter was just as delicious! This was the first time I used almond paste. I crumbled a little too fine for the topping so it wasn't as pretty as the picture. Next time I'll be sure to leave it a little "chunkier". This is a keeper recipe for me. I'm going to try freezing a couple pieces to see how that works.
  • star rating 01/04/2009
  • Barbara from Menomonee Falls, WI
  • Fantastic cake ! Get great reviews each time I serve it. I use two cans the cherry pie filling with all of the sauce. The recipe is always requested !
  • star rating 10/23/2008
  • Michele Pearson from Staten Island, NY
  • Simple recipe, amazing results.
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