Cherry-Almond Brunch Cake Recipe

Name: Cherry-Almond Brunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PAM(R) Baking Spray; 2 1/2 cups Eagle Mills(R) All-Purpose Unbleached Flour with Ultragrain(R); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 cup Fleischmann's(R) Original Margarine-stick, softened (1 cup = 2 sticks); 1 cup granulated sugar; 2 eggs; 1 teaspoon almond extract; 1 container (8 oz each) sour cream; 2 cups frozen or fresh pitted sweet cherries, halved; 1/2 cup ground almonds; Reddi-wip(R) Original Whipped Light Cream

Servings: persons

PAM(R) Baking Spray
2 1/2 cups Eagle Mills(R) All-Purpose Unbleached Flour with Ultragrain(R)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup Fleischmann's(R) Original Margarine-stick, softened (1 cup = 2 sticks)
1 cup granulated sugar
2 eggs
1 teaspoon almond extract
1 container (8 oz each) sour cream
2 cups frozen or fresh pitted sweet cherries, halved
1/2 cup ground almonds
Reddi-wip(R) Original Whipped Light Cream

1
Preheat oven to 350u00b0F. Spray 10-cup fluted tube pan with baking spray; set aside. Combine flour, baking powder and baking soda in medium bowl; set aside.
2
Beat Fleischmann?s and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; beat just until blended. Gradually add flour mixture alternately with sour cream, beginning and ending with the flour mixture, beating on low speed after each addition until well blended. Gently stir in cherries and almonds. Spread into prepared pan.
3
Bake 45 to 50 minutes or until wooden pick inserted near center comes out clean. Cool on wire rack 10 minutes; remove from pan. Cool completely on wire rack. Cut cake into 10 slices. Top each with a serving of Reddi-wip just before serving.

699

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: PAM(R) Baking Spray, 2 1/2 cups Eagle Mills(R) All-Purpose Unbleached Flour with Ultragrain(R), 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Cherry-Almond Brunch Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry-Almond Brunch Cake

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