Cherry Almond Coffee Cake
Prep time
Cook time
Total time
This rich coffee cake is bursting with fresh cherries and almond flavor, perfect for breakfast or dessert.
Serves: 12 servings
For the cake:
  • 1 ½ cups + 1 tablespoon all-purpose flour
  • ½ cup almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter (1 stick), room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup buttermilk
  • 1 cup pitted and quartered cherries
For the cream cheese glaze:
  • 2 ounces cream cheese, softened
  • ½ tablespoon butter
  • 3 tablespoons milk
  • ½ cup plus 2 tablespoons powdered sugar
  • ½ teaspoon almond extract
  • Slivered almonds, for topping
For the coffee cake:
  1. Preheat oven to 350°. Generously butter a bundt pan and set aside.
  2. Mix flours, baking powder, baking soda, and salt in a medium bowl.
  3. In a stand mixer or with a handheld mixer on medium-high speed, beat butter until smooth and creamy, about one minute. Add sugar and continue to beat for two minutes more. Turn mixer to low and add egg and vanilla extract and beat for another minute.
  4. With mixer on low, alternate adding one third of the dry ingredients, then half the buttermilk, alternating until they are all just incorporated.
  5. With a rubber spatula, stir in the cherries.
  6. Pour into bundt pan and bake for 50-55 minutes, until golden brown and a knife inserted into the cake comes out clean. Cool in the pan for 30 minutes, then flip over onto a wire rack. Allow to cool completely before icing.
To make the cream cheese glaze:
  1. With an electric mixer, beat cream cheese, butter, and milk.
  2. Gradually add the powdered sugar.
  3. Beat in the almond extract.
  4. Pour glaze over the cooled coffee cake and topped with sliced almonds, if desired.
Recipe by Today We Bake at