This cake is moist, rich and "holiday perfect" !!
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
1 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream
1 (14 oz) can cherry pie filling (see note)
Grease a 9” spring form bundt pan. Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth. Spread half of batter into prepared pan. Top with half of pie filling (see important note below) and half of the almonds. Spoon remaining batter into pan and spread out. Top with the remaining pie filling and almonds.
Bake at 350° preheated oven for 45-60 minutes (my oven takes 52 minutes). Test with toothpick to make sure its done. Sprinkle with powdered sugar or drizzle with a vanilla glaze.
NOTE: Recipe says to use a whole can of pie filling, but I use the whole cherries in the pie filling and only about ¾ of the “goo”.