Cherry Almond Coffee Cake

This is a sponsored post written by me on behalf of Red Star Yeast.  As always, all opinions expressed are entirely my own.

I’m one of those people who gets bored easily… Especially when it comes to food! I don’t enjoy eating the same thing for breakfast every day. I’m not usually too thrilled about simply reheating something and eating it again the next night for dinner.

The same goes for recipes and techniques in the kitchen. Sure, I have a handful of recipes that I will make time and time again. But, for the most part, I am often looking for something new to try.

Lately, I’ve been dabbling in the world of no knead breads.  I think my fascination with no knead breads comes not from the desire to have a quick and easy recipe (though, make no mistake… many of them are!), but from a desire to do something new. I’ve been kneading bread for as long as I can remember, so I decided it was time to give the whole no-knead thing a try. I’m glad I did!

I am constantly amazed by no knead breads. Kneading has always seemed to be such an integral part of bread baking that I am completely fascinated by the fact that the step can be skipped entirely in some recipes. I’ve made everything from pizza dough to sandwich bread to some sweet treats. And, let me tell you… I’m hooked!

Today, I thought I’d share one of my recent no knead recipes with you… It’s a simple coffee cake I’ve been working on for the Red Star Yeast website. It comes together quickly, but it looks fancy and elegant when all is said and done.

It’s been a long winter and I could use a reminder that summer is around the corner. So, instead of a classic cinnamon sugar topping, I decided to branch out and use some frozen cherries to top the cake. I’ve combined sweet cherries, sliced almonds, and a simple brown sugar crumble for a sweet finish to the cake. It all comes together beautifully in a cake that’s great for snacking or serving at your Easter brunch.

Oh, and did I mention I added a quick glaze? Yup… That takes this one over the top!

Have I convinced you yet?

I’d love to hear about it if you decide to give this recipe a try.  And, feel free to play around! The cake is a great starting point. You can change up the topping, add your favorite baking spices, and try some different fruits.  Be creative!

Looking for more? Don’t forget to check out Red Star Yeast on Pinterest… They have lots of great boards that are full of recipes to try.

Cherry Almond Coffee Cake
Makes one cake, serves approx. 12 – 15

This versatile cake falls somewhere between a dessert and a bread. It’s not so sweet that you feel guilty about having a slice for breakfast, but it will still satisfy your cravings for a sweet treat in the afternoon!

For the cake batter/dough:

• 1 cup buttermilk
• ½ cup milk
• ¼ cup (½ stick) unsalted butter, cut into pieces
• 2 eggs
• ¾ cup granulated sugar
• 4 ½ teaspoons (2 packets) Red Star Quick Rise yeast
• ½ teaspoon salt
• 3 ½ cups bread flour, divided

For the topping:

• ¼ cup dark brown sugar
• 2 tablespoons unsalted butter, cold and cut into small pieces
• 2 tablespoons all purpose flour
• 1 cup frozen sweet cherries
• ½ cup sliced almonds

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons half and half (light cream or whole milk are also fine)
• ½ teaspoon pure vanilla extract

Begin by preparing the batter/dough for the cake. Lightly grease a tube pan and set aside.

Combine the buttermilk, milk, and butter in a microwave safe bowl.  Heat until the butter has melted. Set aside to cool. (You want the mixture to be warm, but not hot to the touch.)

Meanwhile, in a large mixing bowl, combine the eggs, sugar,  yeast, salt, and 1 cup of bread flour.  Once the liquid mixture has cooled, add that to the bowl.  Use a wooden spoon to beat vigorously until the mixture is smooth.

Gradually add the remaining flour, working it into the batter with the wooden spoon so that a soft and sticky dough forms. Transfer the dough to the prepared tube pan and spread evenly. Cover and let the dough rise for about 1 ½ hours in a warm place. It will not quite double in volume, but it should be visibly puffier.

Preheat the oven to 375F.

To prepare the topping, combine the brown sugar, butter, and flour in a small mixing bowl.  Use a fork (or you can just use your fingers) to blend the mixture until it is well combined and crumbly.  Arrange the cherries on top of the risen dough in the cake pan and sprinkle with the sliced almonds and prepared crumb topping.

Bake the cake for about 45-50 minutes, until the top is golden.

Let the cake rest in the cake pan for about 10 minutes before transferring it to a wire rack to cool completely.

Before serving, whisk together the powdered sugar, half and half, and vanilla to make the glaze.  Drizzle the glaze over the cake.

My Kitchen Addiction Disclosure – This post was sponsored by Red Star Yeast.  Though I have been compensated to write this post, all opinions expressed are my own.