German Almond Cherry Coffee Cake
This almond cherry coffee cake is unique because it cooks fresh cherries with the pits in order to enhance the almond flavor. And almond extract in the cake batter along with sliced almonds in the streusel make this a super delicious nutty and fruity cake!
Equipment
- measuring cups and spoons
- mixing bowls
- Large Spoon or Spatula
- small saucepan
Ingredients
Cherry Jam
- 1 pound cherries (stems removed, but pits left in)
- 2 tablespoon water
- ¼ cup granulated sugar
- 1 tablespoon quick cooking tapioca (also called minute tapioca)
Almond Streusel
- ¼ cup sliced almonds
- ½ cup all purpose flour
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- 4 tablespoon unsalted butter (softened to room temperature)
Coffee Cake
- ½ cup unsalted butter (softened to room temperature)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ¾ cup milk
- 2 cups all purpose flour
- ¼ teaspoon salt (use table salt or fine sea salt)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
Make the Cherry Jam
- In a small saucepan on medium-high heat, add all the cherries (with the stems removed but the pits still inside), water, and sugar. Bring to a boil, then simmer for 10 minutes, stirring every couple minutes. Use the back of your spoon to smash the cherries against the side of the pan.
- Remove the saucepan from the heat. Strain the juice into a bowl through a fine mesh sieve into a large bowl. Remove & discard the pits. Add the cherries into the bowl with the juice.
- Add the quick-cooking tapioca, and stir. Set aside to cool and thicken.
Make the Almond Streusel
- In a medium mixing bowl, combine all the almond streusel ingredients (sliced almonds, flour, brown sugar, cinnamon, and softened butter).
- Use a wooden spoon, rubber spatula, or your fingers to crumble the mixture into small pieces, until it looks like wet sand. Set aside.
Make & Bake the Coffee Cake
- Preheat the oven to 350°F. Grease a 9-inch round cake pan.
- In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, beat the softened butter and sugar until it is pale and fluffy, after a few minutes.
- Add the eggs and almonds extract and beat the mixture again on a medium to high speed until it’s well combined.
- Add the milk and mix for 30 seconds.
- Add the flour, baking powder, baking soda, and salt. Mix with a large spoon or spatula until you no longer see dry pockets of flour. Scrape the sides and bottom of the bowl with a rubber spatula or spoon to ensure everything is well mixed.
- Spread the cake batter into the greased cake pan in an even layer. Spread the cherry jam on top of the cake. Sprinkle the streusel on top.
- Bake for about 30 to 35 minutes, until a toothpick or knife inserted into the center of the cake comes out clean. Slice and enjoy!!
Notes
- Crunchy Texture: You can also mix a few tablespoons of finely chopped almonds into the cake batter for an added crunchy texture, and more almond flavor.
- Sliced Almonds: I find it nearly impossible to slice whole almonds evenly, so it’s easiest to buy them from the store. You can substitute chopped almonds.
- Cherry Pits: Make sure you get the pit out of each cherry. A bite into a cherry pit could chip a tooth! If you don't have a fine mesh sieve, let the cherries cool then remove the pits with by hand.
- Cherry Jam: If you don’t have fresh cherries, you can make your cherry sauce from canned cherries. Or substitute store-bought cherry jam or cherry pie filling.
- Storing: Wrap leftover cooled cake in plastic wrap or store under a cake dome at room temperature for up to 2 to 3 days.
Nutrition
Serving: 1sliceCalories: 245kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 45mgSodium: 112mgPotassium: 129mgFiber: 1gSugar: 18gVitamin A: 332IUVitamin C: 2mgCalcium: 49mgIron: 1mg
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