Ingredients

The following ingredients have 4 Servings
  • 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (99g) granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (130g) almond paste
  • 1/4 teaspoon almond extract
  • 5 tablespoons (71g) unsalted butter cold
  • 8 tablespoons (113g) unsalted butter softened
  • 1 cup (198g) granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon almond extract
  • 2 large eggs
  • 1 2/3 cups (200g) King Arthur Unbleached All-Purpose Flour
  • 2/3 cup (152g) sour cream
  • 21 ounces cherry pie filling
  • 1/2 cup (57g) confectioners' sugar sifted
  • 1/4 teaspoon almond extract
  • 2 to 3 tablespoons (28g to 42g) heavy cream or milk
  • sliced almonds (optional)

Instruction

  • Preheat the oven to 350°F. Grease a 9" x 13" pan or two 8" round pans. , To make the topping: In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Crumble in the almond paste and add the almond extract. Work in the cold butter until the mixture is evenly mixed and crumbly; set aside. , To make the cake: In a large mixing bowl or the bowl of your stand mixer, beat together the butter, sugar, salt, baking powder, and almond extract until fluffy. Add the eggs one at a time, mixing until each is fully incorporated before adding the next. Add the flour in thirds alternating with the sour cream, beginning and ending with the flour; mix well after each addition. , Scrape the bowl, mix for 30 seconds more, then transfer the batter to the prepared pan(s). , To assemble and bake the cake: Top the batter with the cherry pie filling and sprinkle the topping over the cherries. Bake the 8" round cakes for 30 to 35 minutes or the 9" x 13" cake for 50 to 60 minutes, until a knife inserted in the center comes out clean. Remove from the oven and let cool on a rack. , To make the glaze: Mix the confectioners’ sugar, almond extract, and enough milk (or cream) to make a thick glaze. Drizzle over the cake(s) before serving. Sprinkle with sliced almonds. , Store cake, well wrapped, at room temperature for a day or two; freeze for longer storage.