Name: Cherry Almond Coffee Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1515 min
Ingredients: 1 cup butter; 1/2 cup milk; 2 packages dry yeast; 1/4 cup warm water; 3 egg yolks, reserve the egg whites; 2 1/2 cups flour; 1/4 teaspoon salt; 1/4 cup sugar; 10 ounces frozen dark sweet cherries, thawed and chopped; 1 cup chopped almonds; 1/2 cup milk; 4 egg whites; 1 1/2 cups sugar

This Cherry Almond Coffee Cake is a beautiful and delicious breakfast or brunch treat during the holidays. You can check out all my Cherry Treats here!

Whether it’s a cozy family brunch, a delightful afternoon tea, or a sweet ending to a dinner party, this luscious coffee cake ticks all the boxes. Its fluffy texture, aromatic almond flavor, and bursts of sweet-tart cherries make it an irresistible treat for any time of the day.

I love the combo of cherry and almonds and this coffee cake is loaded with those wonderful flavors.

Why a Bundt Pan?

The beauty of using a Bundt pan for this cake is not just in its aesthetics. The distinctive ring shape creates a stunning presentation that’s a feast for the eyes. Plus, the pan’s design allows for even heat distribution, ensuring a perfectly baked cake with a tender crumb and a golden crust.

Cherry Almond Coffee Cake Directions:

Dough

First, you need to create the dough. It’s best to make the dough the night before. Start by heating the butter and milk over low on the stovetop until the butter has melted. Cool to lukewarm. In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture. Sift in the flour, salt, and sugar. Beat until the mixture is smooth and creamy. Cover the bowl and refrigerate overnight.

Cherry Filling

The next day, blend together cherries, almonds, and milk in a small saucepan over medium-low heat. Stir on the stovetop until thickened. Remove from heat and cool.

Meanwhile, you’ll want to mix together egg whites and sugar.

Egg whites and Sugar for the Cherry Almond Coffee Cake

Stir into cooled cherry mixture.

Dough Prep

Divide dough into two equal pieces and dust each with flour. Roll out (one at a time), you want the dough to be about 10-inches long. Pour half of the cherry filling onto the dough and spread out over the dough.

Roll up jelly-roll fashion.

Carefully place the first one into one side of a prepared pan that has been sprayed with non-stick cooking spray. Repeat with the second half and carefully place that half on the other side of the bundt pan, overlapping the first half to create a circle in the pan. Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.

After letting it rise, baking it up in the oven and you’ll have a cherry coffee cake, a delicious breakfast treat your family will love!

Cherry Almond Coffee Cake

A great coffee cake packed with cherry and almond flavor, perfect for breakfast and brunch.

Prep Time 30

Cook Time 45

Dough Overnight 1

Total Time 1 1 15

Serving Size 12 servings

Equipment

bundt pan

Ingredients

Dough

1 cup butter
1/2 cup milk
2 packages dry yeast
1/4 cup warm water
3 egg yolks, reserve the egg whites
2 1/2 cups flour
1/4 teaspoon salt
1/4 cup sugar

Filling

10 ounces frozen dark sweet cherries, thawed and chopped
1 cup chopped almonds
1/2 cup milk
4 egg whites
1 1/2 cups sugar

Instructions

Heat butter and milk over low on the stovetop until butter has melted. Cool to lukewarm.
n a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.
Sift in the flour, salt, and sugar. Beat until the mixture is smooth and creamy.
Cover bowl and refrigerate overnight.
The next day, blend together cherries, almonds, and milk in a small saucepan over medium-low heat. Stir on stove top until thickened. Remove from heat and cool.
Meanwhile, mix together egg whites and sugar. Stir into cooled cherry mixture.
Divide dough into two equal pieces and dust each with flour. Roll out (one at a time), each to about 10 inches long. Pour half of the cherry filling onto the dough and spread out over the dough and roll up jelly-roll fashion.
Carefully place into one side a bundt pan that has been sprayed with non-stick cooking spray.
Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half.
Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.
Bake for 45 minutes.
Cool in pan for 15 minutes and then invert to a cake plate. Drizzle with a cream cheese or vanilla glaze. Sprinkle the top with whole of sliced almonds.
Serve fresh for best results or reheat slices in microwave for 30 seconds prior to serving to retain moistness.