Sweet and crumbly coffee cake filled with tart cherries.
Cherry Almond Cake
Category
Cakes
Ingredients
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2 cup all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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1/4 teaspoon ground cloves
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1/4 cup granulated sugar
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7 tablespoons butter, softened
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6 tablespoons cream cheese
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1/2 cup Mandelin Premium Almond Paste
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2 large eggs
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2/3 cup milk
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2 tablespoons Mandelin Natural Whole Almonds, chopped and toasted
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2 tablespoons granulated sugar
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2 cups fresh cherries stems removed, pitted and halved
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1 teaspoon powdered sugar
Directions
Preheat oven to 350°.
Combine flour, baking powder, salt, and cloves in a bowl, stirring with a whisk. Combine 2/3 cup granulated sugar, butter, cream cheese, and almond paste in a large bowl; beat with a mixer at medium speed until blended. Blend in egg.
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.
Recipe Note
Serves 12.
Adapted from Cooking Light and Suzanne Cohen