Cherry Almond Coffeecake

Step 1: Preheat oven to 350F and oil and flour a 10 inch tube pan.

Step 2: In a large bowl, or with an electric mixer, cream butter & sugar.

Step 3: Beat in eggs, buttermilk/yogurt & almond extract. (Mixture may look curdled, but it'll be ok).

Step 4: In a separate bowl, mix dry ingredients. Make a well in centre of dry ingredients.

Step 5: Add wet ingredients to well in dry ingredients. Stir just to blend (don't overbeat. Your mixture will be stiff.)

Step 6: Spoon 1/2 of batter into bottom of tube pan. I do it in dollops. Don't worry about covering the bottom of the pan; the cake will spread out as it cooks.

Step 7: Spoon 1/2 of cherry pie filling over batter in pan; then remaining batter & remaining cherries. Again, don't worry about covering all the batter with the cherries, you want spaces between.

Step 8: Sprinkle with your toasted almonds.

Step 9: Bake in preheated 350F oven for 50-55 minutes.

Step 10: Cool, on rack, in pan for 5 minutes.

Step 11: Remove from pan, and flip onto cake plate. Enjoy!