Cherry Almond Streusel Coffee Cake

Fresh Cherry Almond Streusel Coffee Cake recipe from Barbara Bakes

Tender, moist almond coffee cake loaded with fresh cherries crowned with a crunchy, sweet crumb topping and drizzled with a sweet almond glaze. A delicious way to enjoy those gorgeous cherries that are only at the market for a short time.

I bought a bag of dark, red, juicy Utah cherries at the supermarket, but my family was busy, and the cherries just sat untouched in the refrigerator. I definitely didn’t want to waste those gorgeous cherries, so I decided to bake with them.

How to Make a Fresh Cherry Almond Streusel Coffee Cake

My lemon blueberry coffee cake is a fantastic coffee cake, and one of my most popular recipes right now. I used that batter for the base, but switched out the lemon flavor for almond. My husband loves the combination of cherries and almond.

I decided an almond cake needed almonds in the streusel topping as well, so I added sliced almonds to the streusel topping.

Fresh Cherry Almond Streusel Coffee Cake Recipe from Barbara Bakes

Then for a final layer of almond, I add a little bit of almond extract to the glaze. I thought a cherry coffee cake would be fun with a pink glaze, but I added way more pink gel coloring than I had planned and my icing was neon pink. Which looked fine on a slice, but was a bit much on an entire coffee cake.

I’d recommend using just a drop of red food coloring, or omitting the food coloring all together. Although, no one at my house even commented on the bright pink color, they just gobbled it up in a flash.

Cherry Almond Streusel Coffee Cake

Cherry Almond Streusel Coffee Cake


  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup whole milk
  • 2 cups fresh cherries, pitted and quartered
  • Crumb Topping
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter, melted
  • 1/2 cup sliced almonds
  • Icing
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon almond extract


Preheat oven to 350º. Spray a 9" springform pan with non-stick cooking spray with flour.

Prepare crumb topping and set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, almond extract and milk. Add flour mixture and mix just until combine. Stir in cherries.

Spread batter evenly into prepared pan. Sprinkle with crumb topping.

Bake at 350º for 40 - 50 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and let cool 5 minutes before removing from pan. Cool completely on a wire rack before serving.

Crumb Topping

In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly. Stir in sliced almonds.


Whisk together powdered sugar and lemon juice to create a thin glaze.


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    Leave a Comment:

  1. Teak says

    Oh my goodness, the cherry coffee cake is fabulous! I used some frozen sour cherries and doubled the recipe, so I could share one with co-workers and freeze one for my family. We’ll have to do a long bike ride to earn our coffee cake prize, but it will be worth it! There was a bit of extra batter due to smaller spring forms used, so I filled two ramekins with mini cakes and my 18 year old son raved. Thanks for sharing such a great recipe.

  2. says

    Hey, Barbara, did you realize your third picture has “streusel” spelled incorrectly in the watermark? Just thought you’d want to know.

  3. says

    This is one gorgeous coffee cake (most of yours are!) and don’t I love cherries and doesn’t my husband love a plain coffee cake with just the perfect amount of fresh fruit! Perfect!

  4. Linda says

    Just made this last night. I doubled the recipe and used two disposable (roughly) 8×8 square pans. I believe they had to bake longer but figured that was due to slightly smaller pan and two in the oven. I have to say this is one PRETTY coffeecake. I did break up the sliced almonds slightly to make it easier to distribute on the top. Rose beautifully and the top looks amazingly crunchy and full of flavor. I still have lots of cherries left to use so I might have to do this one again. Might even try a 9×13 when doubled for a larger group. Thanks for a great recipe. This one is a keeper for when we have fresh cherries (which is a pretty long season in Portland, Oregon).

  5. Linda says

    Going to do this one today! I have a half-flat of fresh Rainier cherries begging to be used in a coffee cake. Thanks for the recipe!!

  6. Carol says

    Oh boy—-that has my name written ALL over it. The fresh cherries have been AMAZING at the grocery store this year. We’ve been enjoying them in all ways-right out of the bag and I’ve used them in baking. Your coffee cake looks like the perfect home for some of the ones I bought over the weekend.

    Thank you Barbara!

  7. says

    LOL it’s always easy to add more coloring but not so easy to take it away without having so much glaze you could make donuts. :)

    Your coffee cake looks amazing to me. I love cherries. They’ll be around at Christmas here and I’ll remember your cake!

  8. says

    I make a lot of coffee cakes and I have done one in a spring form pan. Which has brought to mind that someone borrowed mine and I never got it back. Of course I can’t remember who that was. But I definitely need another. What a sweet recipe. I love the ‘pink’ on top. It just was that extra touch that makes it
    even more fun to eat and gives a hint that this is not your regular coffee cake!

  9. says

    I’ve never tried the almond and cherry combination but I’m sure I’d love it. Don’t you just love coffee cake? I always think it sounds good. It’s so light and airy and always reminds me of growing up!