Instructions: You can use Royal Ann cherries for this moist cake. The cherries will sink a little; if you like, you can add 2 additional tablespoons of flour to the batter to keep them afloat. The cake keeps well but is best eaten warm from the oven.

Preheat oven to 350 degrees. Butter a 9 inch spring-form pan and line bottom with parchment. Flour sides.

In a food processor, coarsely chop almonds. Transfer 1/4 cup almonds to a bowl and reserve. Add flour, baking powder and salt to food processor. Process until remaining almonds are finely ground. Transfer to a bowl.

In food processor, cream butter with 3/4 cup granulated sugar. Add eggs one at a time, blending fully after each addition. Add almond extract and vanilla.

Add half of flour mixture and pulse to blend. Add remaining flour mixture.

Pulse until smooth. Scrape into prepared pan and place cherries on top in a single layer.

Mix reserved almonds with remaining 1 teaspoon granulated sugar and sprinkle around edge of cake. Bake until a tester inserted in center comes out clean, about 45 minutes.

Let cool in pan for 10 minutes. Un-mold and let cool completely on a wire rack. Transfer to a cake plate. Dust top with powdered sugar.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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