Cherry Swirl Almond Crumble Coffee Cake

Why You’ll Love This Recipe

I love how cherries and almond complement each other without making the cake overly complicated. The cherry compote adds pockets of bright, fruity sweetness, while vanilla and almond extracts give the cake a warm bakery-style flavor.

I also like the almond crumble because it adds texture to an otherwise very tender cake. I can serve this cake slightly warm for brunch, leave it at room temperature for an afternoon treat, or dress a slice up with freshly whipped cream for dessert.

Another advantage is that I can use fresh or frozen cherries, making this a recipe I don’t have to save only for cherry season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cherry Compote

• 2 cups pitted cherries
• 1/2 cup granulated sugar
• 3 tablespoons water
• 1 ounce water
• 1 rounded tablespoon cornstarch

For the Coffee Cake

• 2 2/3 cups all-purpose flour
• 3 teaspoons baking powder
• 2 large eggs
• 1 1/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract, optional
• 1/4 cup butter, melted
• 1/4 cup vegetable oil
• 1/2 cup whipping cream
• 1/2 cup milk
• 2 tablespoons apple cider vinegar

For the Almond Crumble

• 1/3 cup ground almonds
• 2/3 cup all-purpose flour
• 1/3 cup butter
• 1/2 teaspoon vanilla extract
• 2–3 tablespoons granulated sugar, optional
• Slivered almonds, optional for topping
• Extra cherry pieces, optional for topping

Directions

Prepare the Cherry Compote

I add the pitted cherries, sugar, and 3 tablespoons of water to a saucepan and bring the mixture to a gentle simmer. I let it cook for just a few minutes, until the cherries begin releasing their juices.

In a small bowl, I combine the remaining 1 ounce of water with the cornstarch until smooth. I quickly stir this mixture into the simmering cherries and continue stirring as the compote thickens.

I cook it for about 1 minute, remove it from the heat, and leave it to cool until it is close to room temperature.

Prepare the Coffee Cake Batter

I preheat my oven to 350°F (175°C). I grease and flour a 10-inch springform pan and like to line the bottom with parchment paper for easier removal.

I sift the flour and baking powder together in a bowl and set them aside.

In the bowl of my stand mixer, I whisk the eggs, sugar, vanilla extract, and almond extract at high speed until the mixture becomes foamy and slightly thickened.

I combine the melted butter and vegetable oil. With the mixer running, I gradually pour this mixture into the eggs in a slow stream.

Next, I combine the milk, whipping cream, and apple cider vinegar. I reduce the mixer speed and slowly add the milk mixture.

I finish the batter by gently folding in the dry ingredients with a rubber spatula. I stop as soon as everything is incorporated because I don’t want to overmix the batter. A few small lumps don’t bother me.

Add the Cherry Swirl

I transfer the batter to my prepared springform pan and smooth the surface.

I spoon about 1 1/2 cups of cherry compote over the batter, placing it in small dollops across the surface. I then use the handle of a wooden spoon or a similar utensil to gently swirl the cherries through the batter.

I try not to mix too aggressively because I want visible ribbons and pockets of cherry rather than completely blending the fruit into the cake.

Make the Almond Crumble

I combine the ground almonds, flour, butter, vanilla, and optional sugar in a food processor and pulse until a crumbly mixture forms. If I don’t want to use a food processor, I rub the butter into the dry ingredients with my fingertips.

I squeeze small handfuls of crumble together and break them into irregular pieces over the cake. I like leaving some larger crumbs because they become particularly crisp and buttery in the oven.

For a little extra texture and color, I can scatter slivered almonds and a few pieces of cherry over the top.

Bake

I bake the coffee cake at 350°F (175°C) for approximately 50–60 minutes.

Because this is a fairly thick cake, I check the center with a toothpick rather than judging it only by its appearance. When the toothpick inserted into the center comes out clean, I know the cake is ready.

I let the cake cool in its pan for about 10 minutes before carefully removing it and transferring it to a wire rack. I can serve it warm or let it cool completely before slicing.

Servings and Timing

This recipe makes approximately 16 servings.

I allow about 30 minutes for preparation and 50–60 minutes for baking, giving me a total time of approximately 1 hour 30 minutes. I also allow additional cooling time if I want clean, neat slices.

Variations

For a mixed-berry version, I replace some of the cherries with raspberries or blueberries. I especially like raspberry and cherry together because their slight tartness balances the sweet cake.

When I want a stronger almond flavor, I add the optional almond extract to the batter and scatter sliced or slivered almonds generously over the crumble.

I can also make the cake with frozen cherries. I thaw and drain them first if they release a large amount of excess liquid so the compote doesn’t become watery.

For a sweeter finish, I drizzle a simple vanilla or almond glaze over the completely cooled cake. When I want something less sweet, I leave the optional sugar out of the almond crumble and let its buttery, nutty flavor stand out.

I can also add a little lemon zest to the cherry compote. I find that the citrus brightens the cherries without overpowering the almond and vanilla flavors.

Storage/Reheating

I keep leftover coffee cake in an airtight container at room temperature for about 2 days. If I need to store it longer, I refrigerate it for up to 4–5 days.

For longer storage, I freeze individual slices. I wrap each cooled slice securely and place the wrapped portions in a freezer-safe container or bag. I can keep them frozen for up to 2–3 months.

When I’m ready to eat a refrigerated slice, I let it return to room temperature or warm it briefly in the microwave. Around 10–20 seconds is usually enough for an individual slice.

For frozen cake, I prefer to thaw it overnight in the refrigerator or for a few hours at room temperature. If I want the crumble to regain some of its crisp texture, I warm the cake gently in the oven rather than microwaving it.

FAQs

Can I use frozen cherries for Cherry Swirl Almond Crumble Coffee Cake?

Yes. I can use frozen cherries when fresh ones aren’t available. I thaw them first and drain away excessive liquid before making the compote. This helps me keep the cherry mixture thick enough to create distinct swirls in the cake.

Can I make the cherry compote ahead of time?

Yes. I actually find this convenient because the compote needs to cool before I swirl it into the batter. I can prepare it a day ahead, refrigerate it in a covered container, and let it lose some of its chill before assembling the cake.

How do I know when the coffee cake is completely baked?

I insert a toothpick into the center of the cake. When it comes out clean or with only a few moist crumbs, I remove the cake from the oven. If wet batter clings to the toothpick, I continue baking and check again after a few minutes.

Do I have to use almond extract?

No. I can leave out the almond extract and still get almond flavor from the ground almonds in the crumble. When I want a more pronounced cherry-almond combination, however, I like adding the extract because a small amount gives the cake a noticeable almond aroma.

Why shouldn’t I overmix the coffee cake batter?

I mix only until the flour is incorporated because excessive mixing can develop more gluten and make the finished cake tougher. I want this coffee cake to remain soft and tender, so I don’t worry if the batter isn’t perfectly smooth before it goes into the pan.

Conclusion

Cherry Swirl Almond Crumble Coffee Cake combines three things I find difficult to resist: tender vanilla-almond cake, sweet-tart cherries, and buttery crumble. I especially love the way the cherry compote creates colorful ribbons throughout each slice while the almond topping adds a contrasting crumbly texture.

Cherry Swirl Almond Crumble Coffee Cake

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A soft vanilla-and-almond coffee cake layered with ribbons of sweet cherry compote and finished with a buttery almond crumble. Tender, juicy, and lightly crisp on top, it is perfect for brunch or an afternoon coffee break.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup sour cream
• 1/4 cup milk
• 1 cup cherry compote
• 1/2 cup all-purpose flour, for the crumble
• 1/3 cup brown sugar
• 1/3 cup sliced almonds
• 1/4 cup unsalted butter, melted, for the crumble

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round cake pan with parchment paper.
2. Whisk together 1 3/4 cups flour, baking powder, and salt in a medium bowl.
3. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla and almond extracts.
4. Mix in the sour cream. Add the dry ingredients in batches, alternating with the milk, and mix just until combined.
5. Spread about half of the batter into the prepared pan. Spoon the cherry compote over the batter and gently swirl it through with a knife. Carefully spread the remaining batter over the cherries.
6. For the crumble, combine 1/2 cup flour, brown sugar, and sliced almonds. Stir in the melted butter until coarse crumbs form.
7. Scatter the almond crumble evenly over the cake.
8. Bake for 40 to 50 minutes, or until the top is golden and a toothpick inserted into a cake portion near the center comes out with only a few moist crumbs.
9. Cool in the pan for about 15 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

• Use a thick cherry compote or cherry preserves so the fruit layer does not make the cake overly wet.
• Fresh or frozen cherries cooked down with sugar can be used in place of prepared cherry compote.
• Avoid overmixing the batter to keep the cake soft and tender.
• Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• Serve at room temperature or gently warmed with coffee or tea.

Nutrition

• Serving Size: 1 slice
• Calories: 440 kcal
• Sugar: 32 g
• Sodium: 180 mg
• Fat: 23 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 95 mg