2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
1 cup frozen dark cherries, thawed and drained
Preheat oven to 350 degrees F. Grease an 8-by-9-inch springform bundt pan.
In a small bowl, mix flour, baking powder and soda, and salt. In a large bowl, beat the butter until creamy. Add the sugar and beat until fluffy. Add the eggs one at a time, beating well. Put in the vanilla and almond extracts. With an electric mixer on low, alternately add the flour mixture and the sour cream, beating until smooth.
Spoon half of the batter into the bundt pan. Add cherries and half of the almonds. Spoon the remaining batter on top, then put the rest of the cherries and almonds and optional turbinado sugar on top.
Bake for 45 to 60 minutes or until a toothpick comes out clean. Cool and enjoy!