Sunday, April 3, 2011

Cherry Almond Cake with Almond Streusel

Tender and moist, this cake won't disappoint ... serving it warm from the oven with vanilla ice cream is a matter of preference!

Helpful to know: I highly recommend using Oregon® Fruit Products, I love the quality and the philosophy behind this family owned company. The product tastes so pure and fresh, almost like it was just picked and preserved, because it was! Use the reserved cherry juice in your next fruit smoothie. Almond milk has become very popular among lactose-intolerant individuals and can be found in the non-refrigerated grocery section of most health-oriented food stores nationwide.

Cherry Cake

Canola cooking spray for baking pan

1 cup all-purpose flour

½ cup sugar

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

One 15-ounce can pitted dark sweet cherries, drained, rough chopped, divided use

Preheat oven to 350°. Coat a 9.5-inch pie plate with canola cooking spray. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Toss flour mixture with ½ of the cherries.

1 egg, room temperature

⅔ cup almond milk

2 tablespoons canola oil

½ teaspoon almond extract

In a medium bowl, combine egg with almond milk, canola oil and almond extract, whisk until well blended. Pour liquid mixture into flour/cherry mixture and stir until well incorporated. Transfer batter into prepared baking pan and top with remaining cherries.

Almond Streusel Topping

2 tablespoons brown sugar

2 tablespoons white flour

¼ teaspoon cinnamon

2 tablespoons butter, cut into chunks

⅓ cup sliced almonds

In a small bowl, combine brown sugar, flour and cinnamon; add butter ad mush with your fingertips. Distribute evenly over cake batter, top with almonds. Bake for 35 minutes or until a toothpick inserted in center comes out clean. Yield: 8 servings.