Cherry Almond Coffee Cake

Serves:                    9
Prep time:            15 minutes
Cook time:           32 minutes
Total time:           47 minutes


  • ½ cup (1 stick) butter or margarine, softened
  • ½ cup sugar
  • 2 eggs
  • 1 tsp almond extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup sour cream
  • 1¼ cups cherry pie filling
  • 1 cup chopped pecans, divided


  • ¼ cup confectioners’ sugar
  • 2 tsp milk


Preheat oven to 350°F. Lightly grease a Better Browning Bakeware® Square Cake Pan; set aside. In large mixing bowl beat butter and sugar with electric mixer on high speed until light colored and fluffy. Add eggs and almond extract; beat. Combine flour, baking powder, baking soda and salt together in small bowl. Add dry ingredients alternating with sour cream to butter mixture. Blend until smooth.

Pour half the batter into prepared pan. Spread pie filling over batter; sprinkle ½ cup pecans over filling. Carefully spread remaining batter over mixture; sprinkle remaining ½ cup pecans over batter. Bake 30-32 minutes or until toothpick inserted near center comes out clean. Cool. Combine icing ingredients; stir until smooth. Drizzle over cake. Cut into squares. Serves 9