White Almond Cake with Cherry Cheesecake Filling
White Almond Cake with Cherry Cheesecake Filling is a delicious and decadent treat that is perfect for any occasion. The combination of white almond cake, cherry preserves and cream cheese filling creates a delicious balance of flavors and textures.
This recipe is easy to make and can be done in under 2 hours. The cake batter is made by combining flour, almond flour, baking powder, baking soda, and salt. The wet ingredients are creamed together with butter and sugar, eggs, sour cream, almond extract, and vanilla extract are added in and then dry ingredients are added in alternating with milk. The batter is divided into two 8-inch round cake pans and baked for 25-30 minutes.
The filling is made by beating cream cheese
Ingredients:
2 cups all-purpose flour
1 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup milk
Filling:
8 oz cream cheese, at room temperature
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 cup cherry preserves
Instructions:
Preheat the oven to 350 degrees F (175 degrees C) and grease and flour two 8-inch round cake pans.
In a medium mixing bowl, combine flour, almond flour, baking powder, baking soda, and salt.
In a separate mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream, almond extract, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool completely.
To make the filling, in a mixing bowl, beat cream cheese and sugar together until smooth.
Stir in the egg and vanilla extract.
Spread cherry preserves over one of the cooled cakes.
Spread cream cheese mixture over the cherry preserves.
Place the other cooled cake on top, creating a sandwich.
Serve immediately or store in the refrigerator until ready to serve.
