Angel Cherry Almond Cake Recipes

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
• In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
• In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
• Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

Steps:

• Line two 15x10x1-in. baking pans with ungreased parchment. Prepare cake batter according to package directions. Spread evenly in prepared pans. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , Invert onto two kitchen towels dusted with 3 tablespoons confectioners' sugar. Gently peel off parchment. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cakes; spread each with 1 cup whipped topping to within 1/2 in. of edges. Combine pie filling and extract; spread over whipped topping on each cake. Roll up again. Place each seam side down on a serving platter. Cover and refrigerate for 1 hour., Dust with remaining confectioners' sugar. Slice; garnish with remaining whipped topping. ,

Steps:

• To prepare the topping: Whisk together the first four ingredients (flour, sugar, cinnamon, and salt).
• Crumble in the almond paste, and add the almond extract.
• Work in the cold butter till the mixture becomes crumbly. Set aside.
• Preheat the oven to 350°F.
• Grease and flour a 10" x 10" or 9" x 13" pan.
• To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy.
• Add the eggs one at a time, beating well after each.
• Add the flour in thirds, alternately with the sour cream, blending well after each addition.
• Spread the batter in the prepared pan.
• Top with the cherries and streusel topping.
• Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean.
• Remove from the oven.
• While the cake is baking, prepare the glaze by combining the confectioners' sugar, almond, and just enough of the milk to make a pourable glaze.
• Drizzle it over the still-hot coffeecake.
• Garnish with toasted sliced almonds, if desired.
• Serve warm or at room temperature.

Steps:

• Slice Angel Food Bar long way into 3 equal slices put in dish large enough to hold.
• Add almond extract to can of Cherry Pie Filling stir
• Spoon out 1/3 of pie filling on bottom layer of Angel Food Bar, sprinkle 1/2 c almonds.
• Place next layer Angel Bar spread with cherry pie filling (no almonds).
• Repeat final top with cherry pie filling and almonds. Refrigerate.
• WAIT TILL RIGHT BEFORE SERVING TO USE THE REDI WHIP AROUND TOP OF CAKE sprinkle with other 1/2 C almonds.