Cherry Almond Cake

By LoriCaputo

Ingredients

• 2 1/3 cups ROBIN HOOD® All Purpose Flour 575 mL
• 3/4 cup sugar 175 mL
• 3/4 cup butter or margarine 175 mL
• 1/2 tsp baking powder 2 mL
• 1/2 tsp baking soda 2 mL
• 1 egg 1
• 3/4 cup buttermilk 175 mL
• 1 tsp almond extract 5 mL
• 1 can (19 oz / 540 mL) cherry pie filling 1 can
• 1/3 cup sliced almonds 75 mL

Preparation

Step 1

COMBINE flour and sugar in large bowl.

Cut in margarine with pastry blender until mixture is crumbly. Set aside 1/2 cup (125 mL) for topping.

ADD baking powder and soda to remainder.

BEAT egg, buttermilk and extract together.

ADD to dry ingredients, stirring just until moistened.

SPREAD 2/3 of batter over bottom and part way up side of greased 9" (23 cm) springform pan.

SPOON pie filling evenly over batter. Drop small spoonfuls of remaining batter over filling.

STIR almonds into reserved crumble mixture. Sprinkle over batter.

BAKE at 350°F (180°C) for 65-75 minutes or until toothpick inserted in centre comes out clean. Cover with foil if top is becoming too brown.