Ingredients
½ cup white sugar
¾ cup brown sugar, divided
1⅓ stick butter, unsalted
1 cup sour cream
2 eggs
1 tsp vanilla extract
½ tsp almond extract
2¼ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
21 oz cherry pie filling, (1 can)
¼ cup almonds, or your choice of nuts, chopped
1 tsp cinnamon
Preparation
Preheat the oven to 350 degrees F.
Grease and line a 9x13-inch baking dish. Set aside.
In a bowl, combine ¼ cup of brown sugar, ¼ cup of flour, almonds, cinnamon, and ⅓ stick of butter. Mix together until the mixture is moist like wet sand. Set aside.
Sift and mix the baking powder, baking soda, salt, and remaining flour.
In a large bowl, combine the remaining sugars and butter. Beat them together using a hand mixer until creamy.
Mix in the eggs one by one.
Add the sour cream, vanilla extract, and almond extract.
Add the dry ingredients and fold until evenly incorporated. Do not overmix.
Pour half of the batter into the prepared pan. Spread evenly.
Add the cherry pie filling in an even layer.
Using a spoon, spread the remaining cake batter on top of the cherry filling.
Sprinkle the crumb mixture on top.
Bake it for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Dust with powdered sugar, if desired. Serve and enjoy!
