Cherries & Cream Almond Cake

Recipe - Fridley

Prep Time60 Minutes

Servings8

Cook Time50 Minutes

Ingredients

CHERRY TOPPING

1 32 oz bag frozen dark sweet cherries

½ cup water

½ cup sugar

CAKE

2 cups Bob’s Red Mill Super-Fine Almond Flour

½ cup Bob’s Red Mill Gluten-Free 1:1 Baking Flour, plus additional flour for dusting pans

1 tbsp baking powder

½ tsp salt

12 tbsp (1½ sticks) butter, softened

1 cup sugar

4 eggs

1 tsp vanilla extract

WHIPPED CREAM

2 cups heavy cream

½ cup powdered sugar

Directions

In a 4-quart saucepan, mix cherries, water, and sugar. Bring to a boil over medium-high heat, then reduce to medium and cook, stirring often, 30–35 minutes, until thickened. Transfer to a medium bowl, cover, and refrigerate until cooled.
Meanwhile, preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper. Generously spray with cooking spray. Dust bottom and sides of pans with Gluten-Free 1:1 Baking Flour.
In a medium bowl, whisk together the almond flour, baking flour, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high until light and fluffy, 6–9 minutes. Add in eggs, one at a time, and beat on medium-low until fully blended. Add extract and mix well. Add the almond flour mixture to the butter mixture and beat just until combined.
Divide batter evenly between prepared pans and smooth tops. Bake until set and a tester inserted in the center comes out clean, 20–25 minutes. Set on a wire rack and let cool completely.
Clean and chill the stand mixer bowl and whisk attachment. Once chilled, beat whipping cream and powdered sugar on medium-high speed, 4–6 minutes, or until stiff peaks form. Cover and refrigerate until ready to use.
Run a knife or metal spatula around the edges of each cake. Invert the cakes onto the rack and remove parchment paper. Place 1 cake layer on a serving plate. Starting at the edges, spread half (about 2 1/4 cups) of the whipped cream on top. Using a slotted spoon, top with about a third of the cherries. Carefully place second cake layer on top. Top with remaining whipped cream and cherries. Drizzle cherry sauce over cake or serve it with individual slices. Serve immediately.

NOTES:

You can make the cakes up to one day ahead of time. Simply wrap each completely cool cake individually in plastic and refrigerate until ready to assemble.
Cake can be stored in the refrigerator for up to a day, but it will get softer over time. For best results, keep the components chilled and assemble cake just before serving.
If baking gluten-free, be sure to check all ingredient labels to make sure each item is gluten-free

60 minutes

Prep Time

50 minutes

Cook Time

Servings

Directions

In a 4-quart saucepan, mix cherries, water, and sugar. Bring to a boil over medium-high heat, then reduce to medium and cook, stirring often, 30–35 minutes, until thickened. Transfer to a medium bowl, cover, and refrigerate until cooled.
Meanwhile, preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper. Generously spray with cooking spray. Dust bottom and sides of pans with Gluten-Free 1:1 Baking Flour.
In a medium bowl, whisk together the almond flour, baking flour, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high until light and fluffy, 6–9 minutes. Add in eggs, one at a time, and beat on medium-low until fully blended. Add extract and mix well. Add the almond flour mixture to the butter mixture and beat just until combined.
Divide batter evenly between prepared pans and smooth tops. Bake until set and a tester inserted in the center comes out clean, 20–25 minutes. Set on a wire rack and let cool completely.
Clean and chill the stand mixer bowl and whisk attachment. Once chilled, beat whipping cream and powdered sugar on medium-high speed, 4–6 minutes, or until stiff peaks form. Cover and refrigerate until ready to use.
Run a knife or metal spatula around the edges of each cake. Invert the cakes onto the rack and remove parchment paper. Place 1 cake layer on a serving plate. Starting at the edges, spread half (about 2 1/4 cups) of the whipped cream on top. Using a slotted spoon, top with about a third of the cherries. Carefully place second cake layer on top. Top with remaining whipped cream and cherries. Drizzle cherry sauce over cake or serve it with individual slices. Serve immediately.

NOTES:

You can make the cakes up to one day ahead of time. Simply wrap each completely cool cake individually in plastic and refrigerate until ready to assemble.
Cake can be stored in the refrigerator for up to a day, but it will get softer over time. For best results, keep the components chilled and assemble cake just before serving.
If baking gluten-free, be sure to check all ingredient labels to make sure each item is gluten-free