Cherry Almond Coffee Cake

Yield: 12 servings | 4 pts per serving

My rating:

This cake is very tasty and simple to prepare. One slice with a hot cup of coffee or tea makes for a perfect late-morning snack or after-dinner treat.

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cloves
2/3 cup granulated sugar
3 & 1/2 tablespoons butter, softened
3 tablespoons fat-free cream cheese
2 tablespoons almond paste (you can find this in the baking aisle near the marzipan)
1/4 teaspoon almond extract
1 large egg
1/3 cup 1% low-fat milk
Cooking spray
2 tablespoons chopped almonds, toasted
2 tablespoons granulated sugar
1 (14.5-ounce) can pitted tart red cherries in water or syrup, rinsed and drained
1 teaspoon powdered sugar

Directions:

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, salt, and cloves in a bowl, stirring with a whisk.

Combine 2/3 cup granulated sugar and next 5 ingredients (2/3 cup granulated sugar through egg) in a large bowl; beat with a mixer at medium speed until blended.

Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into a 9-inch round cake pan coated with cooking spray.

Combine almonds and 2 tablespoons granulated sugar; sprinkle over batter. Arrange cherries on top. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Sift powdered sugar over top of cake.

Nutritional Info: (per serving) 191 calories; 26.8 g carbohydrates; 27 mg cholesterol; 5.1 g fat; 137 mg sodium; 3.7 g protein; 0 mg calcium; 2.3 mg iron; 1.8 g fiber

Source: Cooking Light Annual 2003 pg 351
Web Source: Lighten Up!
Photo Credit: Jaime Jeroszko (me!)