• Prep Time: 20 minutes
  • Cooking Time: 45 minutes
  • Serves: 16

Cherry Almond Coffeecake

  • Recipe Submitted by on

 Ingredients List

  • 1 cup unsalted butter softened
  • 1/2 cup sour cream
  • 1 tbsp. vanilla extract
  • 1 tsp. almond extract
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 lb. fresh, pitted cherries divided use
  • 1 cup sliced or slivered almonds (I used half cup of each)
  • 1 cup coconut
  • 1 cup powdered sugar
  • 1 tsp. almond extract
  • 1 tbsp. water (or more, as necessary to make icing of desired consistency)


Preheat oven to 350°.
Pit cherries and set aside.
In a large mixing bowl, mix butter, sour cream, vanilla, almond extract, sugar, eggs, salt, baking soda and baking powder.
Stir in flour, 2 cups pitted cherries, almonds and coconut with a wooden spoon until combined.
Batter will be very thick.
Grease and flour a large 12” cast-iron skillet.
Spread batter into prepared skillet. (I used wet hands to do this).
Spread remaining cherries over top of cake batter.
Bake at 350° about 45-55 minutes, or until a toothpick inserted in the very center of the cake comes out clean.
Cool completely before adding Almond Icing.

Whisk ingredients until combined.
Drizzle icing over cooled coffee cake.
Allow icing to set about 15 minutes before cutting into slices.

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