Almond Cake with Sour Cherry Sauce
Almond paste and sliced almonds combine for a dense cake similar to a traditional Scandinavian favorite.
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1 cup Land O Lakes® Butter, softened
1 (7- to 8-ounce) package almond paste
1/2 cup sugar
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
2 (15-ounce) cans tart red cherries
1/2 cup sugar
2 tablespoons cornstarch
How to make
Heat oven to 350°F. Grease and flour 9-inch springform pan; set aside.
Combine butter, almond paste and 1/2 cup sugar in bowl. Beat at medium speed until almond paste is fully blended and mixture is creamy. Add eggs and almond extract; continue beating until well mixed. Add all remaining cake ingredients; beat at low speed until well mixed.
Spread cake mixture evenly into prepared pan. Bake 45-50 minutes or until cake is golden brown and toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of cake by running knife around inside edge of pan. Remove sides of pan. Cool completely.
Drain juice from cherries into 3-quart saucepan. Stir in 1/2 cup sugar and cornstarch until well mixed. Cook over medium heat until mixture comes to a boil. Continue cooking, stirring constantly, 1-2 minutes or until slightly thickened. Stir in cherries. Serve warm sauce with cake.
Almond paste comes in a tube or can and is found in the baking aisle of the supermarket.
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