French Almond Cake

French Almond Cake with Cherry Almond Sauce

Cook's Notes: An incredibly delicious cake and it's a one bowl, no mixer, and just a few minutes to put together. The cake is perfect for your next coffee gathering or dinner party. Adding a drizzle of Cherry Almond Sauce is just the piece de resistance though the cake with glaze does stand on its own. The recipe is from Chris Scheuer. 

Ingredients
For the almonds:

• ½ cup sliced almonds

For the glaze:

• 1 teaspoon finely grated orange zest
• 3 tablespoons fresh orange juice
• ¾ cup powdered sugar plus more for sprinkling
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

For the cake:

• ¾ cup plain yogurt or Greek yogurt
• 1½ cups granulated sugar
• 4 large eggs
• 1½ cups all-purpose flour
• ¾ cup almond flour not almond meal
• 3 teaspoons baking powder
• ¾ teaspoon salt
• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• ¾ cup canola oil or any other neutral-flavored oil

Directions:

• Preheat oven to 350 degrees. Place almonds in a small baking pan. Spread to a single layer. Bake for 10 minutes or until just beginning to turn pale golden brown, stirring every 5 minutes. Remove from oven and set aside to cool. 
• Spray a 9-inch round cake pan (with at least 2-inch tall sides) with baking spray. Line the bottom of the pan with parchment paper and spray parchment paper lightly. Set aside.
• Combine the orange zest, orange juice, powdered sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
• In a large bowl, combine the yogurt, sugar, and eggs, whisk until well blended.
• Add all-purpose flour, almond flour, baking powder, salt, and extracts. Whisk to combine. 
• Add the oil and stir well or whisk to blend until smooth 2-3 minutes. 
• Pour the batter into the prepared pan. Bake for 25 minutes or until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Be careful not to overbake. 
• Cool the cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
• While the cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Some of it will drip off, but most of it will soak in. Sprinkle the toasted almonds over the top of the cake while the glaze is wet and pat gently. Allow the cake to cool completely. 
• Add a drizzle of cherry sauce. 
  

Homemade Cherry Sauce

Cook's Notes: There are multiple uses for this sauce. Besides using it over cake, it's very tasty over sliced ham, turkey, or pork,
Ingredients:

• 1 can of Dark Sweet Cherries, pitted
• 2 tablespoons cornstarch
• 2 tablespoons cherry preserves
• 1/2 teaspoon almond extract 
• Optional 1 tablespoon cherry brandy
• Reserved cherry juice

Directions:

• Drain cherries set aside. In a saucepan add reserved cherry juice, cornstarch, cherry preserves, and extract. Whisk to blend well. 
• Cook on low heat until the mixture starts to thicken. Add drained cherries to the saucepan and cook for 2 minutes more. Add a tablespoon of cherry brandy, mix, and cool. Refrigerate the sauce in a covered container until serving.