Cherry Almond Coffee Cake

This Cherry Almond Coffee Cake is the perfect moist & fluffy coffee cake made with sweet cherries, the best streusel topping & almonds!

Course Baking, Dessert, Snack

Cuisine American, Baking, British, Cake

Keyword Cherry Almond Cake, Cherry Almond Coffee Cake

Prep Time 20

Cook Time 55

Total Time 1 15

Servings slices

Calories 337kcal

Author Chrissie (thebusybaker.ca)

Preheat your oven to 350 degrees Fahrenheit.
In a large bowl combine the sour cream, sugar, eggs, lemon juice, vanilla, and melted butter with a wire whisk until well combined.
Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula just until combined.
Prepare a 9-inch spring form pan, greasing it well.
Spoon half the batter into the bottom of the pan (the batter will be very thick).
Combine the brown sugar and cinnamon in a bowl and sprinkle half the mixture over the amount of batter in the bottom of the pan. Scatter half the cherries over top of the cinnamon sugar layer.
Spoon the second half of the batter over the cinnamon sugar layer and cherries, and smooth out the top as much as possible.
Sprinkle the remainder of the cinnamon sugar over the top of the batter and add the second half of the cherries to the top.
Combine the streusel topping ingredients in a small bowl until the mixture reaches the texture of coarse crumbs.
Sprinkle the streusel topping evenly over the top of the cherries.
Bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Halfway through baking, add the sliced almonds over the top of the streusel topping and allow them to toast for the second half of the baking time.
Once the cake is done, allow to cool completely before releasing the spring form pan and slicing to serve.

If you want to use frozen cherries, make sure you toss them in 2 tablespoons of flour before you add them to the cake.