Cherry-Almond Coffee Cake Recipe
Ingredients:
- 1 package (16 ounces) cherry pie filling
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon almond extract
- 3/4 cup sour cream
- 1/2 cup sliced almonds, toasted
Instructions:
- Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan.
- Spoon cherry pie filling into prepared pan and spread evenly.
- In a small bowl, whisk together flour, baking powder, and baking soda. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in almond extract.
- Gradually add flour mixture to the butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until combined.
- Spoon batter over cherry filling in the pan. Smooth the top with a spatula.
- Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Invert onto a wire rack to cool completely.
- Sprinkle toasted almonds over the cooled cake.
How to Prepare:
To prepare this cherry-almond coffee cake, start by preheating your oven to 350°F. Grease and flour a 10-inch fluted tube pan. Then, spoon cherry pie filling into the prepared pan and spread it evenly.
In a small bowl, whisk together flour, baking powder, and baking soda, and set it aside. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the almond extract. Gradually add the flour mixture to the butter mixture alternately with sour cream, beginning and ending with the flour mixture. Mix just until combined.
Spoon the batter over the cherry filling in the pan and smooth the top with a spatula. Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely. Finally, sprinkle toasted almonds over the cooled cake.
Preparation Time:
Preparation time for this cherry-almond coffee cake is approximately 20 minutes. Baking time is around 45-50 minutes.
Servings:
This recipe serves approximately 12 people.
Nutrition Facts:
The nutrition facts for this cherry-almond coffee cake are as follows:
- Calories: 289
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 183mg
- Total Carbohydrate: 45g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 3g
Tips:
- You can toast the sliced almonds by spreading them in a single layer on a baking sheet and baking at 350°F for about 5-7 minutes, stirring occasionally, until lightly golden.
- If you don’t have a fluted tube pan, you can use a regular 9-inch round cake pan, but you may need to adjust the baking time.
- This cherry-almond coffee cake is delicious served warm or at room temperature. It pairs well with a cup of coffee or tea.
FAQs:
Q: Can I use a different fruit pie filling instead of cherry?
A: Yes, you can substitute any fruit pie filling of your choice. Blueberry, apple, or raspberry would all work well.
Q: Can I make this cake in advance?
A: Yes, you can make the cake a day in advance. Just store it in an airtight container at room temperature.
Enjoy this delightful cherry-almond coffee cake for breakfast, brunch, or as a delicious dessert. The combination of sweet cherries, almond-flavored cake, and toasted almonds on top creates a perfect harmony of flavors. Whether you’re serving it to family, friends, or guests, this cake is sure to impress!
Almond Coffee Cake Recipe
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup Greek yogurt
- 1/2 cup almond paste, crumbled
- 1/2 cup sliced almonds
Instructions:
- Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
- Gradually add the flour mixture to the butter mixture, alternating with the Greek yogurt, beginning and ending with the flour mixture. Mix just until combined.
- Crumble the almond paste over the batter and gently swirl it with a knife.
- Sprinkle sliced almonds on top.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
How to Prepare:
To prepare this almond coffee cake, start by preheating your oven to 350°F. Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set it aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and almond extract. Gradually add the flour mixture to the butter mixture, alternating with the Greek yogurt, beginning and ending with the flour mixture. Mix just until combined.
Crumble the almond paste over the batter and gently swirl it with a knife. Sprinkle sliced almonds on top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Preparation Time:
The preparation time for this almond coffee cake is approximately 15 minutes. Baking time is around 30-35 minutes.
Servings:
This recipe serves approximately 8-10 people.
Nutrition Facts:
The nutrition facts for this almond coffee cake are as follows:
- Calories: 360
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 68mg
- Sodium: 217mg
- Total Carbohydrate: 46g
- Dietary Fiber: 2g
- Sugars: 26g
- Protein: 7g
Tips:
- To enhance the almond flavor, you can add a teaspoon of almond extract to the cake batter.
- If you don’t have almond paste, you can substitute it with finely ground almonds or almond flour.
- For an extra touch, you can drizzle a simple glaze made with powdered sugar and milk on top of the cooled cake.
FAQs:
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes, you can use regular yogurt, but Greek yogurt provides a thicker texture and adds richness to the cake.
Q: Can I freeze this cake?
A: Yes, you can freeze this almond coffee cake. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months.
Indulge in the delightful flavors of almond with this scrumptious almond coffee cake. The combination of almond paste, sliced almonds, and almond extract creates a heavenly aroma and taste. Whether you enjoy it as a breakfast treat or as a dessert, this almond-infused cake is sure to please your taste buds!
Blueberry Almond Coffee Cake
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup Greek yogurt
- 1 and 1/2 cups fresh blueberries
- 1/2 cup sliced almonds
- 2 tablespoons powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F. Grease and flour a 9-inch square baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
- Gradually add the flour mixture to the butter mixture, alternating with the Greek yogurt, beginning and ending with the flour mixture. Mix just until combined.
- Gently fold in the fresh blueberries.
- Spoon the batter into the prepared baking pan and smooth the top with a spatula.
- Sprinkle sliced almonds on top.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Dust with powdered sugar before serving.
How to Prepare:
To prepare this blueberry almond coffee cake, start by preheating your oven to 350°F. Grease and flour a 9-inch square baking pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set it aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and almond extract. Gradually add the flour mixture to the butter mixture, alternating with the Greek yogurt, beginning and ending with the flour mixture. Mix just until combined. Gently fold in the fresh blueberries.
Spoon the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle sliced almonds on top. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.
Preparation Time:
The preparation time for this blueberry almond coffee cake is approximately 15 minutes. Baking time is around 40-45 minutes.
Servings:
This recipe serves approximately 9-12 people.
Nutrition Facts:
The nutrition facts for this blueberry almond coffee cake are as follows:
- Calories: 310
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 71mg
- Sodium: 214mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 6g
Tips:
- If you don’t have fresh blueberries, you can use frozen blueberries. Just make sure to thaw and drain them before using.
- If you prefer a sweeter cake, you can increase the amount of sugar to
