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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 24%
  • Fat: 5.1g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.7g
  • Carbohydrate: 26.8g
  • Fiber: 1.8g
  • Cholesterol: 27mg
  • Iron: 2.3mg
  • Sodium: 137mg
  • Calcium: 61mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
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