A delightful coffee cake that combines the tartness of cherries with the nutty flavor of almonds, perfect for breakfast or brunch.


For the cake:
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 1 cup pitted cherries (fresh or frozen, thawed and drained if using frozen)

For the Almond Streusel Topping:

  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup unsalted butter, cold and cubed
  • ½ cup sliced almonds
  • ½ teaspoon cinnamon

For the Glaze:

  • 1 cup powdered sugar
  • 1-2 tablespoons milk
  • ½ teaspoon almond extract


  • In a Dutch oven, bring water to a boil, remove from heat.  Add tea bags; steep, covered, 10 minutes.  Discard tea bags.  Stir in sugar until di

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or
springform pan.

2. Make the Cake Batter:

In a large mixing bowl, cream together the butter and granulated sugar until light
and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the cherries.

3. Make the Almond Streusel Topping:
In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.
Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
Stir in the sliced almonds.
4. Assemble the Cake:

Pour the cake batter into the prepared pan and spread it evenly.
Sprinkle the almond streusel topping evenly over the batter.

5. Bake the Cake:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

6. Make the Glaze:

In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Add more milk as needed to achieve a drizzling consistency.

7. Finish and Serve:

Drizzle the glaze over the cooled cake.
Slice and serve with a cup of coffee or tea.

Enjoy your Cherry Almond Coffee Cake!