Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

Find almond paste in the baking section of your grocery store.

Recipe by Cooking Light November 2002

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Randy Mayor; Fonda Shaia

Recipe Summary

Yield:
12 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

191 calories; calories from fat 24%; fat 5.1g; saturated fat 2.4g; mono fat 1.6g; poly fat 0.4g; protein 3.7g; carbohydrates 26.8g; fiber 1.8g; cholesterol 27mg; iron 2.3mg; sodium 137mg; calcium 61mg.
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