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

Cherry Almond Coffeecake

  • Recipe Submitted by on

 Ingredients List

  • COFFEECAKE:
  • 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
  • ALMOND ICING:
  • 1 cup powdered sugar
  • 1 tsp. almond extract
  • 1 tbsp. water (or more, as necessary to make icing of desired consistency)

 Directions

COFFEECAKE:
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.

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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