Shelly's Recipe

CHERRY-ALMOND COFFEE CAKE I

Category: Coffee Cake

2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp almond extract
1 cup sour cream or plain yogurt
2 cups cherry pie filling
1/2 cup sliced almonds

Preheat oven to 350. Grease a 9 inch springform pan. Mix flour, baking powder, baking soda, and salt into a small bowl. In a large bowl, beat butter. Add sugar 1/4 cup at a time, beat until creamy. Add eggs, one at a time. Beat in extracts. On low, add flour mixture, about 1/2 cup at a time, alternating with sour cream. Beat just until batter is smooth. Spoon half of the batter into the prepared pan, add 1 cup of cherry pie filling. Swirl it once through batter with a rubber spatula. Spoon remaining batter evenly over top and then top with remaining cherry pie filling. Sprinkle with almonds. Bake 55-65 minutes, or until cake is brown on top and shrinks slightly from sides of pan and a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove pan sides. Delicious served warm.