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–+ servings

Cherry Amaretto Coffee Cake

thetimelessbaker
Cherry amaretto coffee cake is a rich and flavorful coffee cake that combines sweet cherries with warm amaretto in a soft, buttery cake.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 servings
Calories 288 kcal

Equipment

  • 9" cake pan
  • mixing bowls of various sizes
  • mixer
  • parchment paper
  • baking spray

Ingredients
  

Cake

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp amaretto liqueur or flavor
  • 1 1/3 cup all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup full fat sour cream
  • 1 1/2 cups cherry pie filling, preferably homemade

Glaze

  • 1 cup powdered sugar
  • 1/4 tsp amaretto liqueur or flavor
  • 2-3 teaspoons water
  • toasted, sliced almonds

Instructions
 

  • Grease and line a 9” round cake pan with parchment paper.
  • In large mixing bowl cream the 1/2 cup unsalted butter, softened and 1 cup granulated sugar until light, about 2 minutes. Add 2 large eggs, one at a time. Mix in the 1 tsp amaretto liqueur or flavor.
  • Sift or whisk the 1 1/3 cup all-purpose flour, 1 1/4 tsp baking powder and 1/4 tsp salt together. Add to butter mixture, alternating with the 1/2 cup full fat sour cream in two different batches, mixing only until combined.
  • Spread 2/3 of the batter into prepared cake pan; 1 1/2 cups cherry pie filling, on top of the batter; dollop the remaining batter on top of the cherry pie filling.
  • Bake 45-50 minutes at 350°F, until the edges are a light golden brown and a toothpick inserted in the center comes out with only a few crumbs.
  • Allow to cool on a wire rack; allow to cool in pan 15-20 minutes before removing cake from the pan to finish cooling on a wire rack.
  • When ready to serve, remove parchment paper from the bottom of the cake. Combine the ingredients for the glaze (1 cup powdered sugar, 1/4 tsp amaretto liqueur or flavor and 2-3 teaspoons water) and stir until drizzling consistency. Drizzle glaze over the top of the cooled coffee cake; sprinkle with toasted, sliced almonds .

Notes

Tips:
  • You can substitute any flavor of pie filling for the cherry pie filling in this coffee cake
  • You can substitute vanilla extract in place of the amaretto liqueur or flavor
  • For this specific cake, it is is done when the edges are golden brown and there are only a few crumbs on a toothpick when inserted into the center of the cake
  • Only mix batter until combined; over-mixing will cause holes or tunnels in your cake
  • Store the coffee cake in an airtight container at room temperature up to 72 hours
  • Freeze this cake in an airtight container for up to 45 days
  • Yields 12 large servings or 16 small servings

Nutrition

Serving: 1large sliceCalories: 288kcalCarbohydrates: 46gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 57mgSodium: 115mgPotassium: 72mgFiber: 1gSugar: 27gVitamin A: 402IUVitamin C: 1mgCalcium: 47mgIron: 1mg
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