Cherry-Almond Brunch Cake

Name: Cherry-Almond Brunch Cake
Ingredients: PAM(R) Baking Spray; 2 1/2 cups Eagle Mills(R) All-Purpose Unbleached Flour with Ultragrain(R); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 cup Fleischmann's(R) Original Margarine-stick, softened (1 cup = 2 sticks); 1 cup granulated sugar; 2 eggs; 1 teaspoon almond extract; 1 container (8 oz each) sour cream; 2 cups frozen or fresh pitted sweet cherries, halved; 1/2 cup ground almonds; Reddi-wip(R) Original Whipped Light Cream

12 ingredients

3 steps

Ingredients

PAM(R) Baking Spray
2 1/2 cups Eagle Mills(R) All-Purpose Unbleached Flour with Ultragrain(R)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup Fleischmann's(R) Original Margarine-stick, softened (1 cup = 2 sticks)
1 cup granulated sugar
2 eggs
1 teaspoon almond extract
1 container (8 oz each) sour cream
2 cups frozen or fresh pitted sweet cherries, halved
1/2 cup ground almonds
Reddi-wip(R) Original Whipped Light Cream

Directions

1

Preheat oven to 350°F. Spray 10-cup fluted tube pan with baking spray; set aside. Combine flour, baking powder and baking soda in medium bowl; set aside.
2

Beat Fleischmann?s and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; beat just until blended. Gradually add flour mixture alternately with sour cream, beginning and ending with the flour mixture, beating on low speed after each addition until well blended. Gently stir in cherries and almonds. Spread into prepared pan.
3

Bake 45 to 50 minutes or until wooden pick inserted near center comes out clean. Cool on wire rack 10 minutes; remove from pan. Cool completely on wire rack. Cut cake into 10 slices. Top each with a serving of Reddi-wip just before serving.