Find almond paste in the baking section of your grocery store.
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
How to Make It
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.
Great almond flavor! I found that the almond paste made the interior of this coffee cake very moist, but the top layer became nice and crisp, with a great crunch from the sugar sprinkled on top. Might add a little more sugar, since the cherries were tart. Perfect with a cup of strong coffee.
Made this for a family gathering and there was nothing left!! Used marizpan instead of the almond paste as husband likes the sweetness of marizpan. I could had more cherries on top for me! Excellent and so easy. A definite repeat.
I liked the fact that this wasn't laden with suger and will make it again. It was simple and I didn't make any changes except forgot the powered sugar on top. Might try w/blueberries or apples next time.
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