Use fresh cherries in this gluten-free cherry almond coffee cake! It's perfect for breakfast, brunch, or even dessert! This yummy gluten-free dairy-free coffee cake is topped with a perfectly crumbly streusel.
3/4 cup all-purpose gluten-free flour (I used gfJules)
1/2 cup brown sugar
1/2 cup chopped almonds
4 Tbsp. coconut oil (room temp)
1/4 tsp. salt
2 cups fresh whole cherries
1 3/4 cup good quality gluten-free flour blend
1/2 tsp. xanthan gum (if needed, see note)
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
3/4 cup sugar
1/2 cup coconut oil
2 large eggs
1 1/2 tsp. almond extract
1 tsp. vanilla extract
1/4 cup non-dairy milk
Spray bottom and insides of a 9" round metal cake pan with cooking spray. Alternately, you can use an 8x8" square metal pan. Set aside.
Preheat oven to 3500.
In a medium bowl, place all streusel ingredients (gluten-free flour, brown sugar, chopped almonds, coconut oil, salt) and use two forks or knives to mix up until it's a well-mixed crumbly streusel mixture. Set aside.
Wash the 2 cups of fresh whole cherries. Pat dry. Remove stems, and remove pits. I recommend using a cherry pitter for this!
Slice each cherry into 4 pieces and place in 2-cup measuring glass or a bowl. You should end up with 2 cups of sliced cherries. Set aside.
In a medium bowl, whisk together gluten-free flour blend, xanthan gum (if needed), baking powder, salt, and cinnamon. Set aside.
In the bowl of your electric mixer, beat together sugar and 1/2 cup coconut oil. Beat 1 minute on medium speed until well mixed and creamy.
Add 2 large eggs, almond extract, and vanilla extract. Beat 1 minute on low-medium speed, until well mixed.
With your mixer on low, add about half of the flour mixture, then half of the milk. Beat on low just until mixed, then add remaining flour mixture and milk and beat just until mixed.
Stir in the fresh cherry pieces. It is hard to do this without some of the batter getting streaked with the cherries, but that's okay! Just stir until they're mixed fairly evenly.
Scoop into oiled 9" round metal cake pan. Use a spatula to spread batter fairly evenly.
Top with the streusel mixture evenly.
Place in preheated oven and bake at 350 for 50-55 minutes or until topping is browned and toothpicks inserted near center come out with moist crumbs but not wet batter.
Place on cooling rack to cool completely before serving. Cake will fall apart if cut and served while hot.
Cut slices and enjoy with coffee or juice or your favorite beverage!
I used gfJules gluten-free flour blend, which has xanthan gum in it. If using another flour blend, check to see if it has xanthan or guar gum already in it. If it does, no need to add the xanthan called for in this recipe. If it doesn't, add the 1/2 tsp. called for.
If you CAN have dairy, feel free to use real unsalted butter in place of the coconut oil in both places it's called for and use dairy milk in place of the non-dairy milk.
See my blog post for the specific brands/kinds of everything I used if you have any questions!