Cherry-almond crumb cake
Packed brown sugar
2 Tbsp, sliced
Firmly packed almond paste
½ cup(s), (from 7-ounce package)
1 large egg(s)
- Preheat the oven to 350°F. Spray a 9-inch round baking pan with nonstick spray. Line the bottom with a wax-paper round; spray with nonstick spray.
- To make the crumb topping, stir together the topping ingredients in a small bowl until moistened; set aside.
- To make the cake, whisk together the cake flour, baking powder, and salt in a medium bowl; set aside. With an electric mixer on medium speed, beat the almond paste and granulated sugar in a large bowl until smooth, about 1 minute. Reduce the speed to low. Add the milk, oil, egg, egg white, and almond extract and beat until smooth. Beat in the flour mixture and cherries just until blended.
- Pour the batter into the pan; sprinkle evenly with the crumb topping. Bake until a toothpick inserted into the center comes out clean and the topping is golden, about 35 minutes. Let cool in the pan on a rack 10 minutes. Invert the cake onto the rack; remove the wax paper. Let cool completely. Yields 1⁄16 of cake per serving.