Cherry Almond Cake

By LoriCaputo

Ingredients

• 2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• ½ cup butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla
• ½ tsp. almond extract
• 1 cup sour cream
• 1 cup cherry pie filling
• ½ cup sliced unblanched almonds

Preparation

Step 1

Preheat oven to 350 degrees. Grease an 8 inch spring form pan.

Sift the flour, baking powder, baking soda, and salt into a bowl. Stir to mix well.

Beat butter until creamy. Add sugar, about ¼ cup at a time, beating after each addition. When mixture is light and fluffy add eggs, one at a time, beating well after each addition. Beat in extracts. Scrape down the sides of the bowl. With a mixer on low speed, add flour mixture, about ½ cup at a time, alternating with sour cream, about 1/3 cup at a time, beating just until batter is smooth. Spoon half the batter into the prepared pan; add ½ the cherry pie filling and swirl it once through batter with a rubber spatula. Spoon the remaining batter evenly over top. Spoon on remaining pie filling but don’t swirl it. Sprinkle with almonds, and press almonds lightly onto the surface. Bake for 60 minutes or until cake is brown on top and wooden pick comes out clean.