Sweet and crumbly coffee cake filled with tart cherries.
Cherry Almond Cake
2 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup granulated sugar
7 tablespoons butter, softened
6 tablespoons cream cheese
1/2 cup tablespoons Mandelin Premium Almond Paste
2 large eggs
2/3 cup milk
2 tablespoons Mandelin Natural Whole Almonds, chopped and toasted
2 tablespoons granulated sugar
1 (14.5-ounce) can pitted tart red cherries in water, drained (or sour cherry jam)
1 teaspoon powdered sugar
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.
Adapted from Cooking Light and Suzanne Cohen