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Cherry Almond Coffee Cake

Name: Cherry Almond Coffee Cake
Ingredients: 1 cup buttermilk; 1/2 cup milk; 1/4 cup (1/2 stick) unsalted butter, cut into pieces; 2 large eggs; 3/4 cup granulated sugar; 2 (0.25ozeach) packages (14g) or 4 1/2 teaspoons Red Star Quick Rise Yeast; 1/2 teaspoon table salt; 3 1/2 cups bread flour (divided); 1/4 cup dark brown sugar; 2 tablespoons unsalted butter (cold and cut into small pieces); 2 tablespoons all-purpose flour; 1 cup frozen sweet cherries; 1/2 cup sliced almonds; 1 cup powdered sugar; 2 tablespoons half and half (light cream or whole milk are also fine); 1/2 teaspoon pure vanilla extract

This versatile cake falls somewhere between a dessert and a bread. It’s not so sweet that you feel guilty about having a slice for breakfast, but it will still satisfy your cravings for a sweet treat in the afternoon!

Yield 1 cake; serves approx. 12 – 15

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Reviews

Ingredients

Batter

1 cup buttermilk
1/2 cup milk
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 large eggs
3/4 cup granulated sugar
2 (0.25ozeach) packages (14g) or 4 1/2 teaspoons Red Star Quick Rise Yeast
1/2 teaspoon table salt
3 1/2 cups bread flour (divided)

Topping

1/4 cup dark brown sugar
2 tablespoons unsalted butter (cold and cut into small pieces)
2 tablespoons all-purpose flour
1 cup frozen sweet cherries
1/2 cup sliced almonds

Glaze

1 cup powdered sugar
2 tablespoons half and half (light cream or whole milk are also fine)
1/2 teaspoon pure vanilla extract

Instructions

Begin by preparing the batter/dough for the cake. Lightly grease a tube pan and set aside.
Combine the buttermilk, milk, and butter in a microwave safe bowl. Heat until the butter has melted. Set aside to cool. (You want the mixture to be warm, but not hot to the touch.)
Meanwhile, in a large mixing bowl, combine the eggs, sugar, yeast, salt, and 1 cup of bread flour. Once the liquid mixture has cooled, add that to the bowl. Use a wooden spoon to beat vigorously until the mixture is smooth.
Gradually add the remaining flour, working it into the batter with the wooden spoon so that a soft and sticky dough forms. Transfer the dough to the prepared tube pan and spread evenly. Cover and let the dough rise for about 1½ hours in a warm place. It will not quite double in volume, but it should be visibly puffier.
Preheat the oven to 375°F.
To prepare the topping, combine the brown sugar, butter, and flour in a small mixing bowl. Use a fork (or you can just use your fingers) to blend the mixture until it is well combined and crumbly. Arrange the cherries on top of the risen dough in the cake pan and sprinkle with the sliced almonds and prepared crumb topping.
Bake the cake for about 45-50 minutes, until the top is golden.
Let the cake rest in the cake pan for about 10 minutes before transferring it to a wire rack to cool completely.
Before serving, whisk together the powdered sugar, half and half, and vanilla to make the glaze. Drizzle the glaze over the cake.

Notes

Recipe by Jen Schall.

Judy | 2/12/2022 Reply

When you say to bake in a tube pan are you referring to a pan you bake an angel food cake in with an removable bottom? Could a Bundt pan be used?

Red Star Yeast | 2/12/2022 Reply

Hi Judy – Yes, like an angel food cake pan. A similar size Bundt pan should work fine.
Happy baking!

Belem | 7/20/2021 Reply

It looks very delicious, I am going to prepare this recipe.
thanks for sharing.

Chris | 2/14/2021 Reply

This Cherry Almond coffee cake looked wonderful. Unfortunately the bread was very bland. The texture was fine but the bread needs a lot more flavor. I will make it again because it is a terrific canvas for the creative baker.

Shelly A Mills | 3/8/2021 Reply

Try adding almond flavoring to the wet ingredients.

Patti | 2/11/2022 Reply

Can almond flour be used instead or in blend percentage with bread flour to add flavour?

Red Star Yeast | 2/11/2022 Reply

Hi Patti – Almond flour does not contain gluten and is not recommended to replace gluten-based flour. You can use all-purpose flour, for some or all of the bread flour – just keep in mind that absorption (amount of liquids needed), kneading and rise times may vary.
Happy baking!