This dried cherry almond coffee cake is gluten-free and quick to make. It takes just 10 minutes to whip it up and 35 minutes to bake. Eat it warm or at room temperature.
Dried Cherry Almond Coffee Cake
I love almond extract, and that is what makes this cake so good. It's pretty simple to make, but there are some tricks to it.
The Tricks
There are two tricks to this recipe. First, gluten-free cakes and breads need eggs (or something) to bind them together, and the batter needs to be whipped at high speed for a couple of minutes to whip some air into it and lighten it up a bit.
Second, bake the cake for a little while, in this case, 10 minutes, before adding the topping. Otherwise, the topping will sink to the bottom, and it won't be as pretty. Of course, it will still taste super good.
The combination of sweetness, almond extract flavoring, and tart cherries is so good. I could sit down and eat the whole cake. That's why I usually make this only for special events or to take to community meals.
What You Need
For this recipe, you will need a bowl, measuring cups and spoons, an electric mixer and a small food processor. And of course, almond extract and tart dried cherries.
Dried Cherry Almond Coffee Cake
Ingredients
Cake
- 2 cups sugar
- 2 eggs
- 1 teaspoon almond extract
- 1 cup almond milk
- ½ cup canola oil
- 2 cups Bob’s Red Mill 1-to-1 Gluten Free Flour
- ½ teaspoon salt
- 2 teaspoons baking powder
Topping
- ½ cup dried cherries
- 1 cup pecans
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
Cake
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Heat the oven to 350°F.
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Mix the sugar, eggs, almond milk, and canola oil until thoroughly combined.
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Add the flour, salt, and baking powder on top of the previous ingredients. Give these dry ingredients a little stir to combine them, and then mix with the wet ingredients until combined.
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Whip on high speed for 2-3 minutes.
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Pour the batter into a greased 8” x 10” cake pan.
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Bake 10 minutes at 350°F.
Topping
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While baking the cake, in a small food processor, chop the cherries and pecans.
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Add the canola oil and brown sugar and mix until combined.
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Sprinkle the cherry-nut mixture over the top of the cake, and return it to the oven to bake another 25 minutes or so, until a toothpick inserted comes out clean.
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Serve warm.
I like having a slice with a scoop of ice cream after supper. Of course, the coffee cake needs to be warmed a little first!
Dried Cherry Almond Coffee Cake - Gluten Free Recipe
Author: Recipe Idea Shop
Ingredients
Cake
- 2 cups sugar
- 2 eggs
- 1 teaspoon almond extract
- 1 cup almond milk
- ½ cup canola oil
- 2 cups Bob’s Red Mill 1-to-1 Gluten Free Flour
- ½ teaspoon salt
- 2 teaspoons baking powder
Topping
- ½ cup dried cherries
- 1 cup pecans
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
Instructions
Cake
- Heat the oven to 350°F.
- Mix the sugar, eggs, almond milk, and canola oil until thoroughly combined.
- Add the flour, salt, and baking powder on top of the previous ingredients. Give these dry ingredients a little stir to combine them, and then mix with the wet ingredients until combined.
- Whip on high speed for 2-3 minutes.
- Pour the batter into a greased 8” x 10” cake pan.
- Bake 10 minutes at 350°F.
Topping
- While the cake is baking, in a small food processor, chop the cherries and pecans.
- Add the canola oil and brown sugar and mix until combined.
- Sprinkle the cherry-nut mixture over the top of the cake, and return it to the oven to bake another 25 minutes or so, until a toothpick inserted comes out clean.
- Serve warm.
Nutrition (may vary depending on ingredients and amounts used)
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