Almond Cherry Sheet Cake Food

ALMOND CHERRY CAKE

Steps:

• Preheat oven to 325F/160C. Butter an 8x8-inch pan.
• In a medium bowl sift together all-purpose flour and baking powder. Add almond flour and mix. Set aside.
• In a stand mixer fitted with the paddle attachment, beat together butter and sugar for about 3 minutes until light and fluffy. Scrape down the sides and the bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Don't worry if the batter looks a bit curdled. On low speed, add flour mixture and beat just until combined. Do not overmix.
• Spread the batter into prepared baking pan and smooth the top. Arrange cherries on top of the batter.
• Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack. Sprinkle the top with powdered sugar, if you like.

CHERRY ALMOND CAKE

Steps:

• To prepare the topping: Whisk together the first four ingredients (flour, sugar, cinnamon, and salt).
• Crumble in the almond paste, and add the almond extract.
• Work in the cold butter till the mixture becomes crumbly. Set aside.
• Preheat the oven to 350°F.
• Grease and flour a 10" x 10" or 9" x 13" pan.
• To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy.
• Add the eggs one at a time, beating well after each.
• Add the flour in thirds, alternately with the sour cream, blending well after each addition.
• Spread the batter in the prepared pan.
• Top with the cherries and streusel topping.
• Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean.
• Remove from the oven.
• While the cake is baking, prepare the glaze by combining the confectioners' sugar, almond, and just enough of the milk to make a pourable glaze.
• Drizzle it over the still-hot coffeecake.
• Garnish with toasted sliced almonds, if desired.
• Serve warm or at room temperature.

CHERRY ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350° and butter a 10" diameter springform pan.
• Beat sugar and butter together until light, then add eggs, vanilla and almond extracts.
• Sift flour, baking powder, baking soda and salt into another bowl.
• Mix half of dry ingredients into butter mixture, then add sour cream, then add remaining dry ingredients.
• Pour 2/3 of batter into prepared pan.
• Drop pie filling by tablespoons over batter evenly.
• Drop remaining batter by spoonfuls over pie filling and using back of spoon, carefully spread batter over filling.
• Sprinkle with almonds and bake for 1 hour and 5 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on rack, then cut around sides of pan and remove cake from pan.

CHOCOLATE COVERED CHERRY SHEET CAKE WITH POUR -OVER GLAZE

Steps:

• Lightly grease a 13 x 9 baking pan or spray with vegetable oil spray. Set pan aside.
• Preheat oven to 350 dg. with rack in center of oven.
• Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend at low speed for 1 minute, then stop and scrape down sides of bowl with rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. Batter should look thick and well-blended.
• Pour batter into prepared pan, smoothing top with spatula, then place in oven. Bake 30-34 minutes, until cake springs back in center when touched. Place on rack while making glaze.
• Place sugar, butter and milk in a small sauceman over medium-low heat, stirring constantly until mixture comes to a boil. Boil gently for 1 minute, stirring constantly.
• Remove pan from heat and mix in chocolate chips. After chips have melted and glaze is smooth, pour it over the warm cake so that it covers entire surface. The glaze with be thin, but will firm up. (I speed up the process by chilling cake.).
• After glaze is set and cake has cooled down, cut into serving size pieces and enjoy!
• (NOTE: The glaze is very rich. If you are not as much of a chocolate lover as I (huh?) make sure there is only a thin layer covering top of cake.).

CHERRY COFFEE CAKE WITH ALMOND GLAZE

Steps:

• For coffee cake: cream together the margarine and sugar. Add 1 egg at a time to creamed mixture; mix well.
• Add remaining cake ingredients except pie filling; mix well.
• Spread 2/3 batter in 10x15" cookie sheet with spatula. Pour pie filling over top and spread evenly over batter.
• Drop remaining batter over top; do not spread. Bake at 350F for 45 minutes.
• For almond glaze:.
• Sift icing sugar into mixing bowl; cream together with margarine.
• Gradually add milk, a tablespoon at a time until spreading consistency is reached. Add almond extract.
• Spread over warm cake. Sprinkle with sliced almonds.