Cherry-Almond Cake
CATEGORIES
INGREDIENTS
  • 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
  • Cooking spray
  • 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
DIRECTIONS
  1. Preheat oven to 350°.
  2. Lightly spoon flour into a dry measuring cup; level with a knife.
  3. Combine flour, baking powder, salt, and cloves in a bowl, stirring with a whisk.
  4. 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.
  5. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
  6. Pour batter into a 9-inch round cake pan coated with cooking spray.
  7. Combine almonds and 2 tablespoons granulated sugar; sprinkle over batter.
  8. Arrange cherries on top. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pan 10 minutes on a wire rack; remove from pan.
  10. Sift powdered sugar over top of cake.