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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.
32

Yield

12

servings

Prep

10

min

Cook

15

min

Ready

25

min

Trans-fat Free, Low Sodium
 

Ingredients

1 cup all-purpose flour
or whole wheat
1 teaspoon baking powder
teaspoon salt
*
teaspoon cloves, ground
*
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
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 10444% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 55mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 3%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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