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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A luscious Bing cherry topping complements this light and tender cake. With a sprinkle of toasted almonds, the dessert is complete! Ingredients:
2 egg whites |
2 tablespoons butter, melted |
3 tablespoons brown sugar |
2 cans (15 ounces each) pitted dark sweet cherries, drained |
3 tablespoons butter, softened |
2/3 cup sugar |
1 cup cake flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/3 cup 2% milk |
1/2 teaspoon almond extract |
1/4 cup slivered almonds, toasted |
whipped cream |
Directions:
1. Let egg whites stand at room temperature for 30 minutes. Pour melted butter into a 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over sugar.
2. In a large bowl, beat softened butter and sugar until crumbly, about 2 minutes. Combine the flour, baking powder and salt; add to the butter mixture alternately with milk. Stir in extract. In another bowl, beat egg whites until stiff peaks form; fold into batter. Spoon over cherries.
3. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Sprinkle with almonds. Serve warm with whipped cream. Yield: 8 servings.
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