Almond Cherry Coffeecake

Pat Duran


This is such a great cake with the almonds and cherries; makes it a colorful coffeecake and an outstanding dessert.

★★★★★ 1 vote
16 servings
20 Min
50 Min


1 c
real butter, softened
1 1/2 c
granulated sugar
2 Tbsp
almond paste
3 large
8 oz
dairy sour cream
1 tsp
almond extract
2 c
all purpose flour
1 tsp
baking powder
1/4 tsp
3/4 c
sliced almonds, divided
12 oz
jar cherry preserves, divided
1 small
prepared vanilla snack pudding cup


1In a large bowl, cream the butter,almond paste and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract.
2Combine flour. baking powder and salt; add to creamed mixture and mix just until combined.
Sprinkle 1/2 the almonds in a sprayed and floured 10-inch tube or bundt pan.
Spread 1/2 of batter over nuts. Carefully spoon 1/2 of the preserves over batter, keeping preserves away from edges of pan.
Spoon vanilla pudding over preserves in center only.
3Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter.
Bake at 350^ for 50-60 minutes.
Cool in pan on rack for 20 minutes. Invert cake onto serving plate; cool completely.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy