Cherry Almond Danish Coffee Cake Recipe

Ingredients

For the Dough:

• 2¼ cups all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 package (2¼ teaspoons) active dry yeast
• ½ cup milk
• ¼ cup unsalted butter
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract

For the Cherry Filling:

• 2 cups fresh or frozen cherries, pitted and halved
• ⅓ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• ¼ teaspoon almond extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract

For the Streusel Topping:

• ⅓ cup all-purpose flour
• ⅓ cup brown sugar, packed
• ¼ cup sliced almonds
• ¼ cup cold unsalted butter, cubed

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon almond extract

Instructions

Make the Dough:

1. In a large bowl, combine 1 cup of flour, sugar, salt, and yeast.
2. In a small saucepan, heat milk and butter until warm (120-130°F), but not boiling.
3. Add the warm milk mixture to the flour mixture. Beat well.
4. Add the egg, vanilla extract, and almond extract. Beat for 2 minutes.
5. Gradually stir in the remaining flour to form a soft dough.
6. Turn onto a floured surface and knead for 5-6 minutes until smooth and elastic.
7. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Cherry Filling:

1. In a medium saucepan, combine cherries, sugar, cornstarch, and lemon juice.
2. Cook over medium heat, stirring frequently, until mixture thickens, about 5-7 minutes.
3. Remove from heat and stir in almond extract. Let cool completely.

Make the Cream Cheese Filling:

1. In a medium bowl, beat cream cheese and sugar until smooth.
2. Add egg yolk, vanilla, and almond extract. Beat until well combined. Set aside.

Prepare the Streusel:

1. In a small bowl, combine flour, brown sugar, and sliced almonds.
2. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.

Assemble the Coffee Cake:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Punch down the risen dough and roll it out to fit the bottom of the baking dish.
3. Place the dough in the prepared baking dish and press it up slightly around the edges.
4. Spread the cream cheese filling evenly over the dough, leaving a 1-inch border.
5. Spoon the cooled cherry filling over the cream cheese layer.
6. Sprinkle the streusel topping evenly over the cherry layer.
7. Cover loosely with plastic wrap and let rise for 30 minutes.

Bake:

1. Bake in the preheated oven for 30-35 minutes, or until golden brown.
2. Cool in the pan on a wire rack for 15 minutes.

Make the Glaze:

1. In a small bowl, mix powdered sugar, milk, and almond extract until smooth.
2. Drizzle the glaze over the warm coffee cake.
3. Sprinkle with additional sliced almonds if desired.

Serve:

Allow to cool for at least 30 minutes before slicing. This coffee cake can be served warm or at room temperature.

Notes

• Store leftovers covered in the refrigerator for up to 3 days.
• You can substitute canned cherry pie filling, but the flavor will be sweeter and less complex.
• For best results, bring all refrigerated ingredients to room temperature before beginning.
• The dough can be prepared the night before and refrigerated after the first rise. Let come to room temperature for 30 minutes before rolling out.

Enjoy your homemade Cherry Almond Danish Coffee Cake!