Coffee cake is so pretty that it doesn’t seem overly un-dainty to eat several helpings of it in one sitting, right? This recipe for Cherry Almond Coffee Cake is my twist on the version that is made by my family’s favorite local bakery. (I may or may not have one of theirs sitting in front of me right now, thanks to an aunt who knows that manning a yard sale requires baked goods for survival.) The bakery’s version has a very subtle almond flavor, and delicate ribbons of cherry filling. I made mine with a little more in-your-face-approach to the almond and cherry fillings, just for the fun of it.
This braided coffee cake has a layer of almond filling topped with a layer of homemade cherry filling, the braided, baked, and drizzled with almond icing. You could just as easily omit the almond filling and just use cherry filling, or substitute your favorite fruit filling. I’m thinking blueberry needs to happen around here next.
If you would like a more subtle almond flavor, simply omit the almond filling, and use almond extract in the dough instead of vanilla.