Cherry Swirl Almond Crumble Coffee Cake
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.
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round cake pan with parchment paper.
- Whisk together 1 3/4 cups flour, baking powder, and salt in a medium bowl.
- 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.
- Mix in the sour cream. Add the dry ingredients in batches, alternating with the milk, and mix just until combined.
- 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.
- For the crumble, combine 1/2 cup flour, brown sugar, and sliced almonds. Stir in the melted butter until coarse crumbs form.
- Scatter the almond crumble evenly over the cake.
- 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.
- 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
