2 1/4 c All-Purpose Flour
3/4 c Granulated Sugar
2/3 c Butter, softened
1/2 ts Baking Powder
1/2 ts Baking Soda
3/4 c Carnation Evaporated Milk
1 x -(undiluted)
1 tb Lemon Juice
1 ea Egg
1 ts Almond Extract
19 oz Cherry Pie Filling
1/3 c Sliced Almonds
Combine flour and sugar in a large bowl. Cut in butter until mixture
is crumbly. Set aside 1/2 cup of the mixture. Add baking powder and
baking soda to the remaining flour mixture. Combine evaporated milk
and lemon juice. Stir well and leave 5 minutes until thickened. Add
egg and extract; beat well. Add to dry ingredients; stir just until
moistened. Spread 2/3 of the batter over bottom and about 1 inch up
the side of a greased 9-inch springform pan to form a shell. Spread
pie filling in shell. Drop small spoonfuls of remaining batter over
pie filling. Stir almonds into reserved crumb mixture. Sprinkle
evenly over cake. Bake in 350F oven 50 to 55 minutes. Makes 1 cake.
NOTE: You can substitute 2 1/4 cups All-Purpose Wheat & Oat Flour -OR-
2 1/2 cups Cake & Pastry Flour.
Yields
1 Servings