Cherry-Almond Cake

• 1 cup flour, all-purpose or whole wheat
• 1 teaspoon baking powder
• 18 teaspoon salt
• 18 teaspoon cloves, ground
• 23 cup granulated sugar replacement
• 3 1/2 tablespoons butter softened
• 3 tablespoons cream cheese (nonfat)
• 2 tablespoons almond paste
• 1/4 teaspoon almond extract
• 1 large eggs
• 13 cup milk, 1%
• 1 x nonstick cooking spray
• 2 tablespoons almonds chopped, toasted
• 2 tablespoons granulated sugar replacement
• 14.5 ounces cherries canned, pitted tart red, in water, drained
• 1 teaspoon sugar powdered

1. Preheat oven to 350.
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, baking powder, salt, and cloves in a bowl, stirring with a whisk.
4. Combine 23 cup granulated sugar and next 5 ingredients (2/3 cup granulated sugar through egg) in a large bowl; beat with a mixer at medium speed until blended.
5. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
6. Pour batter into a 9-inch round cake pan coated with cooking spray.
7. Combine almonds and 2 tablespoons granulated sugar; sprinkle over batter.
8. Arrange cherries on top.
9. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in pan 10 minutes on a wire rack; remove from pan.
11. Sift powdered sugar over top of cake.

flour, baking powder, salt, sugar replacement, butter, cream cheese, almond paste, almond extract, eggs, milk, nonstick cooking spray, almonds, sugar replacement, cherries, sugar powdered

Taken from recipeland.com/recipe/v/cherry-almond-cake-48769 (may not work)