Red Cherry Almond Cake with Almond Cream Glaze
Submitted by dachshundlady on December 12, 2011 at 7:14 am

Years ago my sister gave me "Easiest and Best Coffee Cakes and Quick Breads," by Renny Darling. It has lots of good recipes and yesterday, once again, I made my favorite. Had to share as it is simply wonderful. It is only about 2" thick but a pretty cake with terrific moist, dense texture.

1/2 cup soft butter
1 cup sugar
2 eggs
1/2 cup cream (I used evaporated milk)
1/2 orange, grated (about 3 tablespoons)-I just used the zest and juice from half an orange plus some of the pulp, but no pith.
1 tsp. almond extract
1 cup flour
2 tsp. baking powder
1 cup almond meal (worth the investment!)
1 cup canned sour red cherries, drained and patted dry (I used all the cherries from a 14.5 oz. can)
1/3 cup sliced almonds (toast while you preheat oven)

Almond Cream Glaze
2 tablespoons cream (I used evaporated milk plus a little soft butter)
1/2 tsp. almond extract
1 cup confectioner sugar
Stir together until well blended

Instructions
Preheat oven to 350 and toast 1/3 cup sliced almonds while it preheats. Butter a 10" springform pan.
Cream butter with sugar. Beat in eggs, cream, orange and the almond extract, beating well after each addition. Stir together and beat in flour, baking powder and almond meal. Stir in sour cherries.
Spread batter in a buttered 10" springform pan and bake at 350 for 35-40 minutes, until cake tests done. Allow to cool in pan.

When cool, drizzle top with almond cream glaze, and allow to drip down sides. Decorate top with toasted sliced almonds. Serves 10.

This would be great even without the cherries but please use the nut meal. It makes the texture so wonderful and moist. If you don't eat it all up, it will stay moist at least 3 days.

comments
Submitted by --jej on Sun, 2011-12-18 19:27.
d-lady, does this come under the heading of coffeecake??? If so, I think it would be a hit for our retired teachers' breakfasts, yes?

And then, please, is almond meal generally available? I've never seen it, but can probably call around to find it available...
Thanks. jej

Submitted by dachshundlady on Mon, 2011-12-19 07:40.
Yes, it might be considered a coffeecake; but it is not tall so won't feed a ton of people. I find almond meal in the "natural food" type section of my grocery. I think mine is Bob's Red Mill, and it comes in a cellophane bag like his oatmeal and other flours. Like I said, you wouldn't even have to put the sour cherries in. They are just a tart little surprise at the bottom of each piece. But the combination of almond, orange and cherries is very good.

Submitted by buttercup on Thu, 2011-12-29 15:35.
DL, I have been waiting to make this, and now I can't find sour cherries. Would it make a big difference if I used pitted dark sweet cherries? I never had the sour, so I'm not sure if it would be a big deal. Thanks

Submitted by dachshundlady on Thu, 2011-12-29 16:16.
It should be fine. You could also use plumped dried cherries.

Submitted by buttercup on Thu, 2011-12-29 16:30.
Thank you and thanks for sharing the recipe.
S
ubmitted by buttercup on Sat, 2011-12-31 23:08.
Thanks for posting this recipe. Made it today and it was great. The sweet cherries worked out fine. Thanks again for sharing. Happy New Year. Hope your SIL is doing well.

Submitted by dachshundlady on Mon, 2012-01-02 14:22.
Glad U liked it. SIL is home and undergoing radiation. Still fighting fungal infection of lungs. Aspergilis I believe.

Submitted by wendyb964 on Fri, 2012-01-20 20:18.
Over the past few years I've noticed more nut meals/"ground nuts"/nut flours in the stores. Almond, pecan, and hazelnut are the most prevalent where I live. I've seen the almond meal year-round though Trader Joe's says they may be a seasonable item. Please store in the freezer along with your other nuts. Yesterday I used a pkg. that said for best use----before 2009. Oops, but it was still good, no rancid taste, and baked well. If an almond 'nut' it's a must along with almond paste, almond oil, and extract. BTW, I love it mixed with panko bread crumbs and herbs as a coating for any mild white fish. Also great subbing for some of the flour in "crumble" or "crisp" toppings.