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Cherry-Nut Coffee Cake

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“This is one of my most favorite cakes that my mom used to make when I was growing up. I make this cake often as I love the almond flavor with cinnamon sugar topping and each slice is so pretty with the red cherries and nuts.”
READY IN:
1hr 15mins
YIELD:
1 ten inch (or less) ring cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine flour, baking powder, and salt; set aside.
  3. In a large bowl, combine butter and confectioner's sugar; cream well.
  4. Add eggs, one at a time, beating well after each addition.
  5. Stir in almond extract.
  6. Blend in flour mixture alternating with milk.
  7. Fold in maraschino cherries and nuts.
  8. Spoon batter evenly into a well-greased and floured tube pan (10" will work but better if a little smaller).
  9. Bake 55 minutes.
  10. Cool for 5 minutes.
  11. Brush melted butter on the top of the cake and sprinkle with a cinnamon sugar mixture (amount depends on how thick a cinnamon sugar mixture you'd like. I put a lot of butter on top so that I can get a nice layer of cinnamon sugar).
  12. Cool 20 minutes and carefully remove from pan so as not to disturb your cinnamon sugar topping.
  13. Cool completely.

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