Almond Cake with Cherry Sauce

Lift your spirits; it's the perfect day to stay inside and bake a delicious almond cake that's made in one bowl with no mixer needed. The cake is ideal for a coffee or tea time break or even an after-dinner treat. Add a drizzle of cherry almond sauce is just the piece de resistance, though the cake with glaze can stand on its own. The recipe is from Chris Scheuer at Cafe Sucre Farina.
Ingredients:

• 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, not olive 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.
• Combine the yogurt, sugar, and eggs in a large bowl and 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 23 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 or enjoy the cake plain. 
  

Cherry Almond 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. Add reserved cherry juice, cornstarch, cherry preserves, and extract in a saucepan. 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.