Hoffman Media


Almond Cake with Cherry Filling

Almond Cake with Cherry Filling

½ cup butter, softened
1½ cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
½ cup ground toasted almonds
2¼ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1¼ cups heavy whipping cream
1 recipe Cherry Filling (see Download for recipe)
1 recipe Decadent Cream-Cheese Icing (see Download for recipe)
Garnish: sugared cherries* and sugared mint† 

• Preheat oven to 350°.
• Spray 2 (9-inch) round cake pans with nonstick baking spray with flour.
• In a large bowl, beat together butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extracts, beating well. Add almonds, beating well. Set aside.
• In another bowl, sift together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating until combined. Pour into prepared pans.
• Bake until a toothpick inserted in center comes out clean, 23 to 26 minutes. Cool in pans for 5 minutes. Remove from pans. Cool completely on wire racks.
• Spread Cherry Filling between layers. Refrigerate for 30 minutes.
• Spread Decadent Cream-Cheese Icing on top and sides of cake.
• Garnish with sugared cherries and mint, if desired.

*To make sugared cherries, drain desired number of maraschino cherries. Place on paper towel, blotting to remove excess liquid. Toss gently with sugar, shaking to remove excess. Use immediately.

To make sugared mint, wash and dry desired number of mint leaves. Spray with nonstick cooking spray. Sprinkle with sugar. Use immediately.

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