Cherry-Almond Cake

Randy Mayor; Fonda Shaia
Find almond paste in the baking section of your grocery store.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 191
Caloriesfromfat 24 %
Fat 5.1 g
Satfat 2.4 g
Monofat 1.6 g
Polyfat 0.4 g
Protein 3.7 g
Carbohydrate 26.8 g
Fiber 1.8 g
Cholesterol 27 mg
Iron 2.3 mg
Sodium 137 mg
Calcium 61 mg

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

Preparation

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.

Note:

November 2002