Easy Cherry Almond Coffee Cake Recipes

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CHERRY CREAM CHEESE COFFEE CAKE



Cherry Cream Cheese Coffee Cake image

You'll like the texture of this tender coffee cake. The sour cream pairs well with the cherries, and the crunchy almonds make a nice accent. With a sweet streusel topping, it's hard to eat only one slice. -Linda Guiles, Belvidere, New Jersey

Provided by Taste of Home

Time 1h15m

Yield 10 servings.

Number Of Ingredients 15

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
3/4 cup sour cream
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg, lightly beaten
1 can (21 ounces) cherry pie filling
1/2 cup slivered almonds
Calories 532 calories
Fat29g fat (16g saturated fat)
Cholesterol116mg cholesterol
Sodium440mg sodium
Carbohydrate61g carbohydrate (36g sugars
Fiber2g fiber)
Protein8g protein.

Steps:

  • In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom. , For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture. , Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.

CHERRY ALMOND COFFEECAKE



Cherry Almond Coffeecake image

This cake recipe uses cherry pie filling and sliced almonds to help deliver a very impressive cake with a simple glaze!

Provided by Glenda

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 24

Number Of Ingredients 9

1 cup sour cream
¼ cup water
3 eggs
1 (18.25 ounce) package white cake mix
1 (21 ounce) can cherry pie filling
¼ cup sliced almonds
1 ½ cups confectioners' sugar
2 tablespoons milk
1 dash vegetable oil
Calories184.8 calories
Carbohydrate31.7 g
Cholesterol27.6 mg
Fat5.5 g
Fiber0.4 g
Protein2.4 g
SaturatedFat1.9 g
Sodium160.3 mg
Sugar19.1 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour one 15 1/2x 10 1/2 inch jelly roll pan.
  • Mix sour cream, water and eggs. Stir in cake mix until moistened. You will notice the batter will be lumpy. Spread into pan. Drop pie filling by large spoonfuls onto batter.
  • Bake at 350 degrees F (175 degrees C) for 25 minutes or until cake tests done. Sprinkle cake with almonds and drizzle with glaze.
  • To Make Glaze: Mix confectioner's sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over still warm cake.

CHERRY-ALMOND COFFEE CAKE



Cherry-Almond Coffee Cake image

Every Christmas morning, I bake a coffee cake that's rich and creamy like a cheesecake. My family loves cherries on top, but make it yours with any kind of fruit preserves. -Sue Torn, Germantown, WI

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

2-1/2 cups all-purpose flour
1 cup sugar, divided
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 large eggs, room temperature, divided use
1 teaspoon almond extract
1 package (8 ounces) cream cheese, softened
1 cup cherry preserves
1/2 cup sliced almonds
Calories 468 calories
Fat24g fat (14g saturated fat)
Cholesterol96mg cholesterol
Sodium298mg sodium
Carbohydrate56g carbohydrate (34g sugars
Fiber1g fiber)
Protein6g protein.

Steps:

  • Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and the extract until blended., Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds., Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.

EASY CHERRY-ALMOND COFFEE CAKE



Easy Cherry-Almond Coffee Cake image

Go for it. You'll be glad you did. I use this when I need a fast sweet for company.

Provided by Sharon Whitley

Categories     Other Desserts

Time 50m

Number Of Ingredients 3

1 pkg refrigerated cinnamon rolls with icing
1 c cherry pie filling
1 Tbsp slivered almonds

Steps:

  • 1. Preheat oven to 375. Spray a 9 inch round cake pan with cooking spray. Seperate dough into 8 rolls. cut each into 4 pieces; place rounded side down in pan. Spoon pie filling over dough. Sprinkle with almonds. Bake 25-20 minutes or until deep golden brown.
  • 2. Cool in pan 3 minutes. Place wire rack upside down over pan; turn rack and pan over. Remove pan. Place heatproof plate upside down over coffee cake; turn over. Remove cover from icing; micorwayve on high 3-7 SECONDS.. Stir icing; drizzle desired amount over warm coffee cake. Cut into sedges; serve warm.

CHERRY-ALMOND COFFEE CAKE



Cherry-Almond Coffee Cake image

Categories     Cake     Fruit     Breakfast     Brunch     Bake     Cherry     Almond     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 12

1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 21-ounce can cherry pie filling
1/2 cup thinly sliced almonds (about 2 ounces)

Steps:

  • Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Beat sugar and butter in large bowl until light. Add eggs, vanilla extract and almond extract and beat well. Sift flour, baking powder, baking soda and salt into medium bowl. Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
  • Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by tablespoons evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling. Sprinkle with almonds. Bake until tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.) Cut around sides of pan. Remove pan.

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