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.
PrintCherry Almond Coffee Cake
- Total Time: 2 hours 30 minutes
- Yield: 2 large coffee cakes 1x
Ingredients
For the dough:
- 3 cups bread flour
- 1 ½ teaspoons sea salt
- 3 tablespoons granulated sugar
- 2 ¼ teaspoons (1 envelope) active dry yeast
- ¼ cup water
- ½ cup sour cream
- 3 tablespoons unsalted butter
- 2 eggs
- 1 teaspoon pure vanilla extract (or almond extract)
For the almond filling:
- ¼ cup sugar
- 3 tablespoons unsalted butter, softened
- 3-4 ounces almond paste
For the cherry filling:
- 1 batch Homemade Cherry Pie Filling
For the glaze:
- 1 ½ cups powdered sugar
- 1 teaspoon almond extract (or vanilla)
- 2-3 tablespoons water
Instructions
Prepare the dough:
- In the bowl of a stand mixer, whisk together 1 cup cup of the flour with the salt, sugar, and the yeast.
- In a small saucepan, heat the water, sour cream, and butter to 110-120 degrees F.
- Add sour cream mixture to the bowl of dry ingredients and beat on medium speed with the paddle attachment 2-3 minutes until well blended. Add eggs and vanilla, beat 1 minute longer. Mixture will be thin and batter-like at this point. Switch to dough hook, kneading over medium-low speed about 5-7 minutes, gradually adding remaining flour as needed until smooth and elastic.
- Place dough in an oiled bowl and cover. Let rise 30-45 minutes until nearly doubled.
Prepare the almond filling:
- Beat together the sugar, butter and almond paste until smooth.
Roll out dough:
- Once dough has risen, divide into 2 portions. Set one half of the dough aside and cover until ready to use.
- Roll out dough into a 12x18-inch rectangle. Spread half of the almond filling in a thin layer lengthwise down the center of the dough. Top with about 2 cups of cherry filling.
- Cut 2-inch slits in the dough about 1-inch apart along the entire length of the rectangle.
- Beginning at one end, fold strips over the filling diagonally, alternating sides.
- Place coffee cake on Silpat or parchment-lined baking sheet.
- Repeat with remaining portion of dough.
- Cover coffee cakes with plastic wrap and let rest for 30 minutes.
Bake:
- Preheat oven to 350 degrees F.
- Bake 20-30 minutes, rotating halfway through baking time. Let cool before glazing.
Prepare glaze:
- Combine powdered sugar, almond extract, and 2 tablespoons water. Stir until smooth, adding more water as needed for consistency. You need it thin enough to drizzle, but not so thin that it will be runny on the top of your coffee cake.
- Remove coffee cakes to a wire rack set over a baking sheet. Drizzle with glaze.
- Serve, and enjoy!
CakePants
Wow - so beautiful! This looks SO delicious and seriously impressive - can't wait to try it out! It would be perfect to bring to brunch or to make when house guests are staying over :)
huntfortheverybest
it looks delicious!
Mandy
Thank you!
Jodie Hitchman
Nowhere in the directions do you say when to include the yeast.
Mandy
Hi Jodie, The yeast is added with the flour, salt, and sugar at the beginning. Sorry for any confusion. Thanks so much.