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Cherry Streusel Almond Coffeecake

This light and tender coffeecake is topped with cherry pie filling and a generous amount of streusel topping. Finish it off with a drizzle of vanilla icing for a perfect brunch treat or even dessert!
5 from 2 votes
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 20 slices

Ingredients
  

Coffeecake Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) salted butter, softened
  • ½ cup milk
  • 1 egg
  • ½ teaspoon vanilla
  • ¼ teaspoon almond extract
  • 1 21-ounce can cherry pie filling

Icing Ingredients

  • 1 tablespoon salted butter, melted
  • 1 tablespoon milk
  • 1 cup powdered sugar
  • teaspoon vanilla

Instructions
 

  • Preheat oven to 350° F and prepare your pan. Grease or line a 9x13 inch pan with parchment paper. Set aside.
  • In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter and mix with a pastry blender (or two forks) until the mixture forms coarse crumbs. Set aside 1 cup of the crumbs for the topping in a separate bowl.
  • In a small bowl, whisk together the milk, egg, vanilla, and almond extract until combined. Add the wet ingredients to the crumb mixture and stir until a thick batter is formed.
  • Spread the batter into the prepared pan into an even layer. Spoon the cherry pie filling over the batter evenly. Top the pie filling with the remaining 1 cup of crumb mixture.
  • Bake for approximately 30 minutes or until the center is firm. Bake times may vary depending on the oven and type of pan used. Glass pans generally take more baking time than metal.
  • While the coffeecake bakes, prepare the icing.
  • To make the icing, combine the melted butter, milk and vanilla. Add the powdered sugar and whisk until smooth. Add additional milk if the icing is too thick or additional powdered sugar if the consistency is too thin. The icing should be thin enough to drizzle but not too thin that it completely spreads. Set aside.
  • Let the coffeecake cool for at least 1 hour before icing. Drizzle the icing over the cake once cooled.
Keyword cherry pie filling, coffeecake