Warm Almond-Cherry Cake

8 tablespoons unsalted butter, room temperature, plus
more for pie plate
1 cup all-purpose flour (spooned and leveled), plus more
for pie plate
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3 large eggs
1/2 teaspoon pure almond extract
1 bag (12 ounces) frozen cherries, thawed and dried
1/2 cup sliced almonds

Heat oven to 350 degrees F. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity). Set aside.

In a medium bowl, whisk together flour, baking powder and salt and set aside.

Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not over-mix). Transfer batter to prepared pie plate and scatter cherries and almonds on top.

Bake until a wooden pick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

Makes about 6 servings