Cherry Cake +Almond Whipped Cream

This tart cherry cake is paired with an almond paste whipped cream.

Ingredients

For the Cake

• 1/2 c. salted butter, softened
• 1 1/2 c. granulated sugar
• 4 large eggs, room temperature
• 1/2 c. smooth almond butter
• 1 tsp. vanilla extract
• 1/8 tsp. almond extract
• 1 tsp. kosher salt
• 1 1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 3 c. all-purpose flour
• 2 c. heavy cream
• 1 c. frozen tart cherries, defrosted

For the Almond Whipped Cream

• 2 c. heavy whipping cream
• 1/4 c. almond paste or marzipan
• 1 tsp. vanilla extract
• 1/8 tsp. almond extract
• 1/4 tsp. kosher salt
• 1/2 c. sliced almonds for topping

Yields Approximately 24 servings

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar together until light and fluffy. Add the eggs and beat until mixture is slightly lighter in color and aerated. Scrape the bowl, then add the almond butter, vanilla extract, and almond extract. Mix to combine.

In a bowl, sift together the salt, baking powder, cinnamon, and flour together. In alternating additions, add the flour mixture and the heavy cream, scraping the bowl after each addition. Fold in the tart cherries.

Pour batter into a greased 9×13 pan and bake for 55-60 minutes until an inserted toothpick comes out clean. Allow cake to co while making the almond whipped cream.

In a bowl, combine all the ingredients. Gently break up the almond paste with a spatula so it starts to dissolve in the wet ingredients. Whip the ingredients until soft peaks form. Spread whipped cream over the cake and top with the sliced almonds.