So make this almond cake recipe and get your week off to the right start Also check out my Almond Joy Brownies if you are obsessed almonds.
To make the glaze: Mix the confectioners’ sugar, almond extract, and enough milk (or cream) to make a thick glaze. So even if you are a frosting lover, and think cake isn’t cake without it try this You can always add it later, but I know you won’t need to. Bake for 55-60 minutes, or until a toothpick inserted into center of cake comes out clean. Add to Almond Paste mixture and stir until just incorporated. Whisk together, flour, baking powder, and salt. You can use a stand up mixer or handheld electric mixer for this. Remove from the oven and let cool on a rack. Beat on high for three minutes, or until very light and fluffy. Next, you will need to cream together the softened butter, sugar, and ricotta cheese. 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. To assemble and bake the cake: Top the batter with the cherry pie filling and sprinkle the topping over the cherries. Scrape the bowl, mix for 30 seconds more, then transfer the batter to the prepared pan(s). Add the flour in thirds alternating with the sour cream, beginning and ending with the flour mix well after each addition.
Meanwhile, whisk together the dry ingredients (3). Then beat together the almond paste and sugar until homogenous (2). Add the eggs one at a time, mixing until each is fully incorporated before adding the next. First, grease and line a 9-inch springform pan (1). 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. Work in the cold butter until the mixture is evenly mixed and crumbly set aside. Crumble in the almond paste and add the almond extract. To make the topping: In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Grease a 9" x 13" pan or two 8" round pans.
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