Cherry Almond Coffee Cake

Author: Sarah Bates | The Chef Next Door

Serves 12


1/2 cup (1 stick) unsalted butter, at room temperature

1 cup Dixie Crystals Pure Cane Granulated Sugar

2 eggs

1 cup milk

1 teaspoon Nielsen-Massey Pure Almond Extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup tart cherries (fresh or frozen)

1/2 cup slivered almonds

For the glaze:

1/2 cup Dixie Crystals Confectioners Powdered Sugar

1 teaspoon milk

1/2 teaspoon Nielsen-Massey Pure Almond Extract

Preheat the oven to 350 degrees. Spray a bundt pan generously with non-stick baking spray and set aside.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then the milk and and almond extract, until everything is combined.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Slowly add the dry ingredients to the mixer, mixing until just combined.

Spoon half of the batter into the prepared pan. Sprinkle the cherries evenly over the batter, then carefully spread the remaining batter over the cherries. 

Bake the cake for 45-50 minutes, or until a cake tester inserted into the center of the cake comes out clean. 

Allow the cake to cool in the pan for 5 minutes, then turn it out of the pan onto a cooling rack. Allow the cake to cool slightly.

To make the glaze, whisk all of the ingredients together until smooth. Drizzle the glaze over the cake and sprinkle with the almonds. Slice and serve. 

Bon Appétit!