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Cherry-Almond Cake




Source of Recipe


Cooking Light-11/02






List of 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
  
• 1/2 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 tablespoon powdered sugar
  






Instructions



1. Preheat oven to 350 degrees.
   
2. Lightly spoon flour into 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 (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.
   
5. Servings: 12
   
6. 191 cal, 5.1g fat, 3.7g pro, 26.8g carb, 1.8g fiber, 27mg chol, 2.3mg iron, 137mg sod, 61mg calc.