Cherry Almond Coffeecake | Recipes

Cherry Almond Coffeecake

(18) Ratings:
Prep Time:
Baking Time:
Makes:about 8 servings

If you love coffeecake, this recipe is a must. It has a sweet cherry filling and a crisp almond crumble that’s perfect for sitting back and enjoying a break.


2 1/3 cups 575 mL Robin Hood® Original All Purpose Flour
3/4 cup 175 mL granulated sugar
3/4 cup 175 mL butter
1/2 tsp 2 mL baking powder
1/2 tsp 2 mL baking soda
1 egg
3/4 cup 175 mL buttermilk
1 tsp 5 mL almond extract
1 can 19 oz / 540 mL cherry pie filling
1/3 cup 75 mL sliced almonds


  1. Preheat oven to 350°F (180°C). Grease a 9" (23 cm) springform pan.
  2. Combine flour and sugar in large bowl.
  3. Cut in butter with pastry blender until mixture is crumbly. Set aside 1/2 cup (125 mL) for topping.
  4. Add baking powder and soda to remainder.
  5. Beat egg, buttermilk and extract together with whisk in medium bowl.
  6. Add to dry ingredients, stirring just until moistened.
  7. Spread 2/3 of batter over bottom and part way up side of.
  8. Spoon pie filling evenly over batter. Drop small spoonfuls of remaining batter over filling.
  9. Stir almonds into reserved crumble mixture. Sprinkle over batter.
  10. Bake in preheated oven for 65 to 75 minutes or until toothpick inserted in centre comes out clean. Cover with foil if top is becoming too brown.

Nutritional Information

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