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Cherry Almond Cake

Cherry Almond Cake

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  • Makes: 16 servings
  • Hands On 40 mins
  • Total Time 1 hr

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Erin Mahoney's Cherry Almond Cake is the kind of towering, old-fashioned layer cake you expect to see wearing a blue ribbon at the state fair. The KC blogger (lemon-sugar.com) relies on a boxed mix for fluffy texture but adds scads of sour cream, maraschinos and almond extract to make it her own.

Ingredients

    For the cake
  • 3 eggs
  • Nonstick cooking spray
  • 1 2 layer-size white cake mix
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 cup sour cream
  • 1 cup water
  • 2 pinches salt
  • 3 tablespoons cherry syrup (from a jar of maraschino cherries)
  • 1 tablespoon almond extract
  • 3/4 cup maraschino cherries, chopped
  • For the frosting
  • 3/4 cup milk
  • 1/4 cup half-and-half or whipping cream
  • 1/2 cup all-purpose flour plus 2 tablespoons
  • 2 cups unsalted butter, softened
  • 2 teaspoons vanilla
  • 2 cups sugar
  • 1/2 cup chopped maraschino cherries
  • Maraschino cherries with stems and/or sprinkles (optional decorations)

Directions

  1. Allow eggs to stand at room temperature for 30 minutes. Grease three 8-inch round baking pans. Line bottoms with parchment paper; set aside. Preheat oven to 325 degrees .
  2. In a large mixing bowl (or the bowl of a stand mixer attached with a whisk attachment), whisk together cake mix, flour, sugar and salt. In a medium bowl, combine eggs, sour cream, water, cherry syrup and almond extract. Add egg mixture to flour mixture all at once. Beat on low speed for 30 seconds, then on medium for 2 minutes, scraping sides of bowl as needed. Fold in 3/4 cup chopped maraschino cherries.
  3. Divide batter among prepared pans. Bake 28 to 32 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely.
  4. For frosting: In a medium saucepan, whisk together milk, half-and-half and 1/2 cup plus 2 tablespoons flour. Cook, whisking constantly, over medium-low heat for 5 to 10 minutes or until mixture thickens and resembles cake batter. Remove from heat; cool completely.
  5. Meanwhile, in a medium bowl, beat butter and the remaining 2 cups sugar on medium speed about 4 minutes or until light and fluffy. Whisk the vanilla into the cooled milk mixture, then add the milk mixture to the butter and sugar. Beat on medium speed about 5 minutes or until light and fluffy. Transfer 2 cups of the frosting to a small bowl. Stir in the remaining 1/2 cup maraschino cherries.
  6. Place a cake layer on a plate. Using an offset spatula, spread half of the cherry frosting on top of the cake layer. Top with second layer; spread with remaining cherry frosting. Top with third layer. Slowly spread about two-thirds of the white frosting out to the edges of the cake, working it down the sides of the cake, creating a thick crumb coat. Once cake is completely covered, chill it for 15 minutes to set slightly. Spread the remaining white frosting over the cake to completely cover. Dip the spatula in warm water, then go over the cake to smooth it out. Garnish and decorate as desired.

Nutrition Facts

(Cherry Almond Cake)

Servings Per Recipe 16, carb. (g) 78, Niacin (mg) 1, sat. fat (g) 18, Riboflavin (mg) 0, Polyunsaturated fat (g) 2, Folate (µg) 45, Monounsaturated fat (g) 8, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 0, Fat, total (g) 29, vit. C (mg) 0, cal. (kcal) 581, vit. A (IU) 865, iron (mg) 1, chol. (mg) 104, sodium (mg) 231, fiber (g) 1, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 0, pro. (g) 4, calcium (mg) 65, sugar (g) 59, Potassium (mg) 97

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