Cherry Danish Cake by Sarah Fennel

Directions

1. First, make the cake. Preheat the oven to 350°F. Line a 9x13-inch rectangular baking pan with parchment paper on all sides.
2. In a stand mixer fitted with the paddle attachment combine the butter and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl. Add the eggs, vanilla extract, and almond extract and deal and smooth. Add the sour cream (or yogurt) and beat until combined.
4. Add the flour, baking powder, and salt. Beat on low speed until combined and no streaks of flour remain. The batter will be thick. Transfer the batter to your prepared pan and use the silicone spatula to spread it evenly to the edges.
5. Drop 10 to 12 spoonfuls of the cherry jam on top of the cake batter. Use a butter knife to swirl the jam into the batter.
6. Bake until the cake is lightly golden brown on top and a butter knife inserted into the center of the cake comes out mostly clean (a crumb or two attached is okay), 40 to 45 minutes. Place the pan on a cooling rack and allow the cake to cool slightly in the pan.
7. Last, make the cream cheese icing. In a medium bowl, whisk the cream cheese, confectioners sugar, milk, vanilla extract, and salt until combined. If the mixture is too thick, put it in the microwave for 10 to 15 seconds. Use the parchment paper to lift the cake from the pan, then transfer the cake to a cutting board. Drizzle the icing over the warm cake, then sprinkle with sliced almonds before slicing and serving.