This delicious almond and vanilla flavoured coffee cake gets a swirl of sweet cherry compote through the cake. Then it’s topped by a buttery almond shortbread crumble.
Cherry Swirl Almond Crumble Coffee Cake
Here’s another flavour combination in our growing collection of coffee cake recipes. There’s just something about the combination of almond and cherries that I love.
Cherry Swirl Almond Crumble Coffee Cake
This delicious almond and vanilla flavoured cake gets a swirl of sweet cherry compote through the cake. Then, it’s topped by a buttery almond shortbread crumble.
You can use fresh or frozen cherries for the compote.
We served this one at a family brunch on the weekend and everyone said it was amazing. It’s also a great take-aalong cake for work coffee breaks.
Your co-workers will thank you!
Cherry Swirl Almond Crumble Coffee Cake
This is one more addition to the many brunch ideas on Rock Recipes. Check out our Pinterest board of Best Brunch Ideas for more ways to make a favourite weekend meal truly special.
For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.
Like this Cherry Almond Coffee Cake recipe?
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Originally published May 2012. Updated November 2019 to include a new printable recipe page and to add nutritional information.
Cherry Swirl Almond Crumble Coffee Cake
This delicious almond and vanilla flavored coffee cake gets a swirl of sweet cherry compote through the cake before being topped by a buttery almond shortbread crumble.
Ingredients
For the Cherry Compote
- 2 cups pitted cherries
- ½ cup sugar
- 3 tbsp water
- 1 ounce water
- 1 rounded tbsp corn starch
For the Coffee Cake batter
- 2 2/3 cups flour
- 3 tsp baking powder
- 2 eggs
- 1 1/4 cups sugar
- 2 tsp vanilla extract
- ½ tsp almond extract, optional
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1/2 cup whipping cream
- 1/2 cup milk
- 2 tbsp apple cider vinegar
For the Almond Shortbread Crumble
- 1/3 cup ground almonds
- 2/3 cup flour
- 1/3 cup butter
- ½ tsp vanilla extract
- 2-3 tbsp sugar, optional, many people like to keep the unsweetened almond flavour in the crumble but this is not to everyone's taste.
Instructions
To prepare the cherry Compote
- Simmer together the cherries, sugar and 3 tbsp water for only a few minutes.
- Stir together the 1 ounce of water and the corn starch. Add quickly to the simmering cherries stirring constantly.
- Cook for only a minute before taking off the heat and allowing it to cool to almost room temperature.
To prepare the cake batter
- Grease and flour a 10 inch spring form pan, preferably lining the bottom with parchment paper.
- Preheat oven to 350 degrees F.
- Sift together the flour and baking powder and set aside.
- In the bowl of a stand mixer with the whisk attachment in place, whisk together the the eggs, sugar, vanilla extract and almond extract on high speed until foamy and slightly stiffened.
- Mix together the oil and melted butter in a measuring cup with a spout. Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
- Mix together the milk, whipping cream and apple cider vinegar. Add slowly to the mixing bowl continuing to mix but at a reduced speed.
- Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine.
- Pour the batter into the prepared 10 inch spring form pan. Dot the surface of the batter, a heaping tablespoon at a time with 1 1/2 cups of the Cherry Compote. Using the handle of a wooden spoon, swirl the cherry compote through the batter.
To prepare the Almond Shortbread Crumble
- Pulse all of the ingredients in the crumble together in a food processor or rub the butter into the flour and other ingredients with your hands until fully incorporated.
- Add the crumble topping by squeezing together handfuls of the crumb mixture and breaking off small pieces, which get scattered all over the surface of the batter. You can also add in some slivered almonds and a few extra cherry pieces with the crumble for an extra flourish of garnish.
- Bake for 50-60 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure that this cake is fully baked. Cool in the pan for about 10 minutes before moving to a wire rack to cool completely or serve warm with a dollop of freshly whipped cream.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
16Serving Size
16 servingsAmount Per Serving Calories 359Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 50mgSodium 175mgCarbohydrates 51gFiber 1gSugar 29gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Erica
Monday 2nd of December 2019
Barry as we don't get cherries year round could you use canned or frozen if can find?
Carol
Sunday 15th of May 2016
Sure looks yummy I enjoy your blog, and all your recipes, and have made many of them I don't mean to be critical, and I know this is trivial, but I think most readers would prefer to see in recipe 2Tbl of water rather than 1 ounce. It just seems to be quicker than stop and think how many Tbl in an ounce.
Marlis Bartscher
Saturday 28th of March 2015
A beautifully textured cake, nice flavour. BUT - so sugar in the crumble was odd. The crumble that falls off does not taste good. I would use a crumble recipe that has a little sugar in it next time.
Barry C. Parsons
Sunday 29th of March 2015
A little sugar is easily added if you prefer.
Beth
Wednesday 23rd of May 2012
Il est superbe ce gâteau une délice!