Ingredients
1/4 cup firmly packed brown sugar
3 Tablespoons sliced almonds, toasted
1 (16 ounce) can water-packed, pitted red tart cherries, drained
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup margarine, softened
1/2 cup GOLDEN BLOSSOM HONEY
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup yogurt
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
Preheat oven to 350°.
Spray a 9-inch pan with cooking spray. Sprinkle brown sugar and almonds in bottom of pan. Arrange cherries on top of almond mixture.
In a bowl combine dry ingredients, mixing well. Set aside.
Beat margarine and honey in an electric mixer until well blended. Add egg, vanilla and almond extracts. Beat until well combined. Add flour mixture to creamed mixture alternately with yogurt in three additions. Beat well after each addition. Pour batter into pan on top of cherries.
Bake 30 minutes or until wooden pick inserted in center comes out clean.
Remove from oven. Place pan on wire rack and allow to cool for 5 minutes. Loosen cake from sides of pan by knife or spatula. Invert onto a cake plate. Serve warm, topped with a dollop of yogurt or ice cream, if desired.
Serves 8.
Spray a 9-inch pan with cooking spray. Sprinkle brown sugar and almonds in bottom of pan. Arrange cherries on top of almond mixture.
In a bowl combine dry ingredients, mixing well. Set aside.
Beat margarine and honey in an electric mixer until well blended. Add egg, vanilla and almond extracts. Beat until well combined. Add flour mixture to creamed mixture alternately with yogurt in three additions. Beat well after each addition. Pour batter into pan on top of cherries.
Bake 30 minutes or until wooden pick inserted in center comes out clean.
Remove from oven. Place pan on wire rack and allow to cool for 5 minutes. Loosen cake from sides of pan by knife or spatula. Invert onto a cake plate. Serve warm, topped with a dollop of yogurt or ice cream, if desired.
Serves 8.
