Saturday, March 7, 2009

Cherry Almond Cake

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

12 servings (serving size: 1 wedge)

* 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

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.

Nutritional Information
Calories: 191 (24% from fat)
Fat: 5.1g (sat 2.4g,mono 1.6g,poly 0.4g)
Protein: 3.7g
Carbohydrate: 26.8g
Fiber: 1.8g
Cholesterol: 27mg
Iron: 2.3mg
Sodium: 137mg
Calcium: 61mg

source by:
recipes by: Cooking Light
Randy Mayor; Fonda Shaia


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