Sunday Brunch Recipe: Cherry Almond Coffee Cake

Growing up in the Midwest coffee cake was a staple for the weekend – typically Sunday mornings in our house before church. We would wake up to the smell of cinnamon and sugar and stumble down the stairs in pjs to get a slice while it was still warm.

Coffee cake means you enjoy with coffee, but really it’s a dessert! You know us Iowans, we try to have dessert any time of the day 😉.



  • CAKE
  • 1 egg
  • 1/4 (60g) cup veg oil
  • 1 tsp. vanilla
  • 3/4 (150g) cup sugar
  • 1/2 cup (170g) milk
  • 1/4 tsp. salt
  • 1 1/2 cup (180g) flour
  • 2 tsp. baking powder
  • 1 tbsp cinnamon
  • 1 can (410g) cherry pie filling
  • 1/2 cup (75g) almond shavings
  • 2 tbsp melted butter
  • 1/2 cup (68g) of flour
  • 2 tbsp room temp butter
  • 1/2 tsp. Almond extract
  • 3/4 cup (75g) powdered (icing) sugar
  • 1 tbsp milk


  1. Preheat oven to 375 f (190 c)
  2. Beat egg in large bowl
  3. Mix in oil, vanilla, sugar, milk, salt & cinnamon in
  4. Sift in flour and baking powder on top of the wet mix
  5. Mix all together until smooth but do not over-mix
  6. Pour mix into greased baking pan
  7. Gently pour cherries over the mix
  8. Sprinkle almonds over cherries
  9. Mix together in mixing bowl butter and flour - whisk until it’s little crumbles
  10. Sprinkle crumbles over the top
  11. Bake in oven for 25-30 minutes until center passes the toothpick test (toothpick in center comes out clean)
  12. Let rest/cool


Optional glaze topping: 1 tbsp room temp butter, 3/4 cup (75g) powdered (icing) sugar, 1/2 tspn almond extract, milk as needed. 

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