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Cherry Almond Coffee Cake

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


  • 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.
  • Serve fresh for best results or reheat slices in microwave for 30 seconds prior to serving to retain moistness.
Course: Breakfast
Cuisine: American
Keyword: cherry