Equal parts healthy snack and ready-to-use ingredient, our Natural Sliced Toasted Almonds are a nutritious, nutty addition to cherry-laced coffee cake. Simply add them to the recipe as is, and they'll bake up golden while lending an appealing crunch.

Prep time: 0 min

Cook time: 95 min

Total time: 95 min

Cherry-Almond Coffee Cake
Copyright Recipe © 2015 Woodland Foods


Serves 12


  1. Preheat oven to 350°F. Generously grease and flour 10-inch springform pan.

  2. Beat sugar and butter in stand mixer at medium-high speed until light and fluffy. Add eggs, vanilla extract and almond extract and beat well.

  3. Sift flour, baking soda, baking powder and salt in large bowl. Add half of dry ingredients to butter mixture and mix until just combined. Add sour cream, followed by remaining dry ingredients. Scrape down sides of mixing bowl using spatula. Beat on medium speed until combined. Do not over-mix.

  4. Spread 2 cups batter into prepared pan. Top with spoonfuls of pie filling or cherries, and spread evenly over surface of batter. Top with remaining batter, and carefully spread batter evenly over top of pie filling.

  5. Sprinkle cake with almonds and transfer to oven to bake until toothpick inserted into center of cake comes out clean and top is golden, about 1 hour.

  6. Remove from oven and transfer to rack to cool completely. While cake cools, whisk confectioners' sugar and lemon juice in medium both until smooth.

  7. When cake has cooled, insert knife around sides of pan to release cake. Remove pan, drizzle coffee cake with glaze, cut into wedges and serve.