Cherry-Almond Cake
We all love this cherry-almond cake, I used whole wheat flour, still very nice, I just always prefer high fibre flour. I will make this cake very often.
Yield
12 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
or whole wheat |
|
| 1 | teaspoon | baking powder |
|
| ⅛ | teaspoon | salt |
|
| ⅛ | teaspoon | cloves, ground |
|
| ⅔ | cup | granulated sugar replacement | * |
| 3 ½ | tablespoons |
butter
softened |
|
| 3 | tablespoons | cream cheese (nonfat) | * |
| 2 | tablespoons | almond paste |
|
| ¼ | teaspoon | almond extract |
*
|
| 1 | large | eggs |
|
| ⅓ | cup | milk, 1% | * |
| 1 | x | nonstick cooking spray | * |
| 2 | tablespoons |
almonds
chopped, toasted |
|
| 2 | tablespoons | granulated sugar replacement | * |
| 14.5 | ounces |
cherries
canned, pitted tart red, in water, drained |
|
| 1 | teaspoon |
sugar
powdered |
|
Directions
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, baking powder, salt, and cloves in a bowl, stirring with a whisk.
Combine ⅔ cup granulated sugar and next 5 ingredients (2/3 cup granulated sugar through egg) in a large bowl; beat with a mixer at medium speed until blended.
Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
Pour batter into a 9-inch round cake pan coated with cooking spray.
Combine almonds and 2 tablespoons granulated sugar; sprinkle over batter. Arrange cherries on top.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; remove from pan.
Sift powdered sugar over top of cake.
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