Cherry-Almond Cake

Ingredients

• 0.3 teaspoon almond extract 
• 2 tablespoons almond paste 
• 2 tablespoons almonds toasted chopped
• 1 teaspoon double-acting baking powder 
• 3.5 tablespoons butter softened
• 3 tablespoons weight cream cheese fat-free
• 1 large eggs 
• 1 cup flour all-purpose
• 0.7 cup granulated sugar 
• 2 tablespoons granulated sugar 
• 0.1 teaspoon ground cloves 
• 0.3 cup milk 1% low-fat
• 1 teaspoon powdered sugar 
• 0.1 teaspoon salt 
• 14.5 ounce cherries red pitted drained canned

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, baking powder, salt, and cloves in a bowl, stirring with a whisk.
4. 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.
5. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
6. Pour batter into a 9-inch round cake pan coated with cooking spray.
7. Combine almonds and 2 tablespoons granulated sugar; sprinkle over batter. Arrange cherries on top.
8. 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.