Cherry-Almond Cake

Name: Cherry-Almond Cake
Yield: 12
Cuisine: Fusion
Ingredients: flour; baking powder; salt; cloves, ground; granulated sugar replacement; butter; cream cheese (nonfat); almond paste; almond extract; eggs; milk, 1%; nonstick cooking spray; almonds; granulated sugar replacement; cherries; sugar

Submitted by happyzhangbo

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 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

CUP ALL-PURPOSE FLOUR
or whole wheat

TEASPOON BAKING POWDER

⅛

TEASPOON SALT

⅛

TEASPOON CLOVES, GROUND

⅔

CUP GRANULATED SUGAR REPLACEMENT *

3 ½

TABLESPOONS BUTTER
softened

TABLESPOONS CREAM CHEESE (NONFAT) *

TABLESPOONS ALMOND PASTE

TEASPOON ALMOND EXTRACT *

LARGE EGGS

⅓

CUP MILK, 1% *

X NONSTICK COOKING SPRAY *

TABLESPOONS ALMONDS
chopped, toasted

TABLESPOONS GRANULATED SUGAR REPLACEMENT *

14.5

OUNCES CHERRIES
canned, pitted tart red, in water, drained

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 (⅔ 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.