1 c. butter
1 3/4 c. sugar
4 eggs
1 tsp. vanilla
1 can cherry pie filling
1/4 tsp. almond extract
3 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder

Cream butter and sugar. Add eggs, one at a time, stirring until smooth. Add dry ingredients and extracts. Mix well. Reserve 1 cup of batter. Spread remaining batter in a 16 x 11 greased pan. Spoon cherries over batter. Using the 1 cup of reserved batter, spoon batter over cherries. Bake at 350 degrees for 45 minutes. Drizzle a thin white frosting of powdered sugar and milk over cooled coffee cake.