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Sour Cherry Almond Cake

Sour Cherry Almond Cake
adapted from Laurie's Pear Tart

1 cup flour
1 tsp baking powder
1/2 tsp salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 tsp pure vanilla extract
3/4 tsp almond extract
2 eggs
2 cups of pitted sour cherries, rinsed but don't pat dry

Spray an 8" springform pan with non-stick cooking spray and preheat oven to 350 F. Place prepared pan on a baking sheet and set aside.

Whisk together flour, baking powder and salt in a small bowl. Set aside. Cream together butter, sugar, vanilla, and almond extract. Add eggs, one at a time, beating well after each addition. Slowly add flour mixture to butter mixture until completely combined. Spread batter into prepared pan. Add cherries to the top of the batter. Leave some of the cherries on top and press some down into the batter. The ones you leave on top will be covered partially by the batter as it bakes. This makes for a pretty appearance.

Bake for 50-55 minutes or until knife inserted in center comes out clean. Do not overbake.

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