August 13, 2008

Oh my -- YUM!!


This is the reason that I still can’t fit into my Vera Wang size 2 wedding dress. Not the fact that I’ve birthed 2 children. The fact that I love food, good food, and love making it for my family.

Cherry Almond Cake

Streusel Topping

  • ¾ cup flour (I always use unbleached, all-purpose)
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup (5 oz) almond paste (I use Solo or Odense) (reserve remaining amount for cake)
  • ½ teaspoon almond extract
  • 5 tablespoons butter, cold

Cake

  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 2-3 ounces remaining almond paste (depends on what brand you buy, Solo comes in 8-oz cans, Odense in 7-oz tubes)
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1 teaspoon almond extract
  • 2 large eggs
  • 1 2/3 cups flour
  • 2/3 cups sour cream

Filling

  • 21-ounce can cherry pie filling

Glaze

  • ½ cup powdered sugar
  • ¼ teaspoon almond extract
  • 1-3 tablespoons milk or cream
  • Toasted sliced almonds (optional)

To Prepare the Streusel Topping

Whisk together the flour, sugar, and salt. Crumble in the almond paste, and add the almond extract. Work in the cold butter until the mixture becomes crumbly. Set aside.

To Prepare the Cake

Preheat the oven to 350-degrees F. Grease a 9x13-inch pan. Beat together the butter, sugar, almond paste, salt, baking powder, and almond extract until fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition, about 30 seconds. Add the flour in thirds, alternately with the sour cream, blending well after each addition and scraping down the bowl, about 30 seconds. Spread the batter in the prepared pan. Top with the cherry pie filling, and then the streusel mixture. Bake the cake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean, with a few moist crumbs attached. While the cake is baking, prepare the glaze. Combine the powdered sugar, almond extract, and just enough of the milk or cream to make a pourable glaze. Drizzle it over the still-hot cake. Garnish with toasted sliced almonds, if desired. Serve warm or at room temperature. Serves 12 generous pieces.


3 comments:

emily said...

oh my yum is right. I don't know if I want to cry because this cake looks so good or because my wedding dress wasn't a Vera Wang..and size 2!

Still, I would take good food over Vera Wang anyday :)

madrekarin said...

Oh, wow. I may have to try this when the weather cools down a bit. Thank you for sharing such yumminess!

dede warren said...

OMG, this looks fabulous!!!! I'm with you, while I see my wedding dress everyday on my dress makers form in my room... no way cold I get in it. Unless of course the back were unzipped!