1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cloves
2/3 cup granulated sugar
3 1/2 tablespoons butter, softened
3 tablespoons fat-free cream cheese
2 tablespoons almond paste
1/4 teaspoon almond extract
1 large egg
1/3 cup 1% low-fat milk
2 tablespoons chopped almonds, toasted
2 tablespoons granulated sugar
1 (14.5-ounce) can pitted tart red cherries in water, drained
1 teaspoon powdered sugar
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 2/3 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.