2 c. all-purpose flour
3 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
3/4 tsp. vanilla
1/4 tsp. almond extract
1 egg
2 egg yolks
1/4 c. milk
2 c. fresh dark sweet cherries, pitted
2 tbsp. sugar

Heat oven to 350 degrees.

1. Measure all ingredients except cherries and 2 tablespoons sugar into large mixer bowl. Beat 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on medium speed, scraping bowl occasionally.

2. Spread batter in greased and floured 9-inch springform pan. Top with cherries; sprinkle with 2 tablespoons sugar.

3. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool cake in pan on wire rack 15 minutes. Loosen cake with thin spatula; remove rim of springform pan. Serve warm.

TIP: 2 cans (16 ounces each) pitted dark sweet cherries, well drained, can be substituted.