Cherry Almond cake

1 cup all-purpose flour $

1 teaspoon baking powder $

1/8 teaspoon salt $

1/8 teaspoon ground cloves

2/3 cup granulated sugar $

3 1/2 tablespoons butter, softened $

3 tablespoons fat-free cream cheese $

2 tablespoons almond paste

1/4 teaspoon almond extract

1 large egg $

1/3 cup 1% low-fat milk $

Cooking spray $

2 tablespoons chopped almonds, toasted $

2 tablespoons granulated sugar $

1 (14.5-ounce) can pitted tart red cherries in water, drained

1 teaspoon powdered sugar $

Preparation

Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, salt, and cloves in a bowl, stirring with a whisk. Combine 2/3 cup granulated sugar and next 5 ingredients (2/3 cup granulated sugar through egg) in a large bowl; beat with a mixer at medium speed until blended.
Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into a 9-inch round cake pan coated with cooking spray.
Combine almonds and 2 tablespoons granulated sugar; sprinkle over batter. Arrange cherries on top. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Sift powdered sugar over top of cake.