Cherry Breakfast Swirl

I am always trying to find desserts that call for almond extract because for whatever reason, I’m OBSESSED with that flavor.  I was so excited when I found this recipe in my Country living “The Farm Chicks in the Kitchen” cookbook. It is a DELICIOUS recipe which is so easy and is as tasty as it looks!  My new mixer helped speed the process along and I’m more and more assured that this was a good purchase.   You MUST try this if you are a fan of almonds, cherries, or yummy things. I think this will actually be our new go-to Christmas breakfast dish.  It is light and fluffy so it would be good served as breakfast or even as a dessert.

What you’ll need:

Large Jelly-roll pan (cookie sheet with sides)

Electric mixer, hand-held or stand

Ingredients:

1 1/2 cups sugar

1 cup unsalted butter (2 sticks), softened

2 teaspoons vanilla extract

1 teaspoon almond extract (if you’re like me it’s a generous teaspoon 🙂 )

4 large eggs

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 21-ounce can cherry pie filling

1/2 cup sliced almonds (about 2 ounces)-you can also be generous with amount based on your preference

prepare the batter: Heat the oven to 350 degrees. Butter a large jelly-roll pan. Cream the sugar with the butter in a large mixing bowl with an electric mixer on medium speed until fluffy. beat in the vanilla and almond extracts and the eggs.

Reduce the mixer speed to medium-low and beat in the flour and baking powder just until blended. (I place the flour and baking powder in a separate bowl first and stir to make sure the baking powder is evenly dispersed)

 

Bake the cake: 

Spread two-thirds of the batter in the prepared pan; the batter will look insufficient and will spread very thinly.

 

Scatter spoonfuls of the cherry filling over the top and dot with tablespoonfuls of the remaining batter.

 

 

Then, using the back of a spoon, flatten each little mound of batter just a bit

 

Sprinkle on the sliced almonds.

 

Bake until the cake is lightly browned 28-30 minutes. Serve warm or at room temperature. Store in the pan, covered with plastic wrap, up to 3 days. (I stored mine in the fridge). Best thing about this dish is that it tastes just as good if not better the second and third day!

 

Nutrition per serving:

protein: 3.9 G; Fat: 11.4 G; Carbohydrate: 38.6 G; Fiber: 1 G; Sodium 62.3 MG; Cholesterol 66.4 MG; Calories: 272

 

 

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