This post is sponsored by Oregon Fruit Products, all thoughts and opinions are my own. Thank you for supporting my local friends and growers!
Light has broken open and we are feeling all the first moves of spring. Lighter mornings, golden afternoons, and a chorus of frogs outside of my window. I can officially start planning for Easter.
The celebration will be at our place this year after planning an 85th birthday party last summer in a house without a kitchen. Nope, this time we’ll have a kitchen, and I’ll be making a list of things to include on our table. Glazed ham, scalloped potatoes, copper penny salad, and this Dark Sweet Cherry Almond Coffee Cake. Something to nosh on with coffee once our plates are soaking in the sink.
I’d imagine this cake really shines in the center of a brunch table too, surrounded by pickled eggs, and whatever fruit happens to be in season. That’s one of the reasons I like to bake and cook with Oregon Fruit Products. It doesn’t matter the seasons; I can have real cherries (in just water and cane sugar) anytime of the year. Because while spring has sprung, it’s really just budding, and we can’t expect the freshest of anything in our yards quite yet.
You can find these Dark Sweet Cherries at most grocery stores but most notably Walmart and Amazon. Pick up some almond flour, sliced almonds, and almond extract while you’re there. The rest of the things you might already have on hand.
It’s just a straight-forward coffee cake batter that we are dividing half into the bottom of a 9-inch cake plate (a circle or square will work just fine). We’ll then sprinkle an almond streusel in the center with the can of halved cherries. Spreading the rest of the coffee cake batter on top before sprinkling the last of the streusel and baking it off in a 325-degree oven for about 45 minutes.
Then we’ll take some of the bright cherry juice that’s left over from the can and make a glaze for the top. Feel free to decorate with fresh edible flowers from your garden. I’m using chamomile, but pansies would be beautiful too.
I hope you enjoy all your spring celebrations this year. Don’t forget the deviled eggs, overnight rolls and Ambrosia salad.
OFP Dark Sweet Cherry Almond Coffee Cake
Cherry filled almond coffee cake
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
|| COFFEE CAKE ||
1/2 CUP BUTTER
3/4 CUP GRANULATED SUGAR
1 TEASPOONS ALMOND EXTRACT
2 EGGS, ROOM TEMPERATURE
1 3/4 CUPS FLOUR
1/3 CUP ALMOND FLOUR
1/2 TEASPOON SALT
1/2 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
3/4 CUP BUTTERMILK
1 CAN DARK SWEET CHERRIES, DRAINED AND HALVED, RESERVE THE SYRUP FROM THE CAN
|| CRUMBLE ||
1/3 CUP BUTTER, MELTED
1 CUP FLOUR
1/3 CUP BROWN SUGAR
1/4 TEASPOON CINNAMON
1/3 CUP ALMOND SLICES
|| GLAZE ||
1 CUP POWDERED SUGAR
2 TABLESPOONS RESERVED JUICE
¼ CUP BUTTER, MELTED
Instructions
Preheat the oven to 325 degrees.
|| Coffee Cake || Cream together butter, sugar, almond extract until light and fluffy, about 3 minutes. Add eggs and beat until combined. Over the bowl, sift both flours, salt, baking powder, and baking soda. Beat until just combined. Pour the buttermilk into the batter, and mix until a smooth batter appears, about 30 seconds.
|| Crumble || Add all ingredients together and mix with a fork until a crumble appears.
Pour half the batter into a well-oiled 9-inch cake round, sprinkle on half the crumble evenly. Add the halved cherries and distribute evenly. Spread the rest of the batter over the top and then sprinkle the remaining crumble over the top.
Bake in the oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
|| Glaze || While the cake is cooling, whisk together all the ingredients for the glaze. Drizzle over the top of the warm cake.
Serve warm or at room temperature.
