Cherry-Almond Coffee Cake

This is a light, moist cake that's delicious with any fruit, but cherries are a family favorite!

Ingredients

• 1 cup (240 ml) sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs
• 1 teaspoon (5 ml) vanilla extract
• 1/2 teaspoon (2.5 ml) almond extract
• 2 cups (480 ml) all purpose flour
• 1 teaspoon (5 ml) baking powder
• 1 teaspoon (5 ml) baking soda
• 1/2 teaspoon (2.5 ml) salt
• 1 cup (240 ml) sour cream or plain yogurt
• 1 can cherry pie filling
• 1/2 cup (120 ml) thinly sliced almonds

Method

1. Preheat the oven to 350°F (175°C). Butter a 10-inch (25 cm)-diameter springform pan.
2. Beat the sugar and butter in a large bowl until light. Add the eggs, vanilla extract, and almond extract and beat well.
3. Sift the flour, baking powder, baking soda, and salt into a medium bowl. Mix half of the dry ingredients into the butter mixture, then mix in the sour cream, followed by the remaining dry ingredients.
4. Pour 2/3 of the batter (about 2 cups (480 ml)) into the prepared pan. Drop the pie filling by tablespoons evenly over the batter.
5. Drop the remaining batter by spoonfuls over the pie filling. Using the back of a spoon, carefully spread the batter over the filling. Sprinkle with the almonds.
6. Bake until a tester inserted into the center of the cake comes out clean, about 1 hour 5 minutes. Cool in the pan on a rack. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.)
7. Cut around the sides of the pan and remove the pan.