This cake is moist, rich together with "holiday perfect" !!
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ loving cup butter room temperature
½ loving cup sliced almonds
1 loving cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon almond extract
1 loving cup sour cream
1 (14 oz) tin cherry pie filling (see note)
Grease a 9” jump shape bundt pan. Beat butter till creamy, add together saccharide together with crunch until fluffy. Add eggs, ane at a time, add together extracts together with sour cream, mix well. Add dry out ingredients together with crunch until smooth. Spread one-half of batter into prepared pan. Top amongst one-half of pie filling (see of import Federal Reserve annotation below) and one-half of the almonds. Spoon remaining batter into pan together with spread out. Top amongst the remaining pie filling together with almonds.
Bake at 350° preheated oven for 45-60 minutes (my oven takes 52 minutes). Test amongst toothpick to brand certain its done. Sprinkle amongst powdered saccharide or drizzle amongst a vanilla glaze.
NOTE: Recipe says to purpose a whole tin of pie filling, simply I purpose the whole cherries inwards the pie filling together with exclusively almost ¾ of the “goo”.
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