Prep Time40m
Cook Time 30m
Ready Time 240m
Yield 10 slices


Nonstick cooking spray

1/2 cup butter, softened

3/4 cup sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup Pillsbury BEST All Purpose Flour

1/3 cup Pillsbury BEST Almond Flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup cold heavy cream

1/4 cup powdered sugar

1/8 teaspoon almond extract

1 (15 oz.) can sour or tart cherries, drained

1/3 cup sliced almonds, toasted, cooled


Step 1

HEAT oven to 350°F. Coat bottom of 9-inch springform pan with no-stick cooking spray.

Step 2

BEAT butter, sugar and vanilla in large bowl with mixer on medium speed until blended. Beat in eggs. Stir together flours, cocoa, baking powder and salt in small bowl. Gradually add to creamed mixture, beating until well blended. Spread in prepared pan.

Step 3

BAKE 25 to 30 minutes or until cake is set in center. (Cake will not test done with toothpick.) Cool completely in pan on wire rack.

Step 4

BEAT cream, powdered sugar and almond extract in medium bowl with mixer on medium-high speed until stiff peaks form. Arrange cherries in center of torte in single layer. Spread whipped cream mixture over top, to within 1-inch of edges. Sprinkle with almonds. Chill until ready to serve.

Nutritional Information Per Serving

Serving Size (1 of 10 slices), Calories 330 (Calories from Fat 200), Total Fat 23g (Saturated Fat 12g, Trans Fat 1g), Cholesterol 90mg, Sodium 170mg, Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 21g), Protein 5g, Potassium 164mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 1mg, Calcium 55mg, Iron 1mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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