Cherry-Almond Coffee Cake

Heat oven to 350°. Grease an 8“ or 9” springform pan. Mix together flour, baking powder, baking soda, and salt in a small bowl. Beat butter with electric mixer until creamy. Add sugar, about ¼ cup at a time, beating after each addition. When mixture is light and fluffy, add eggs one at a time, beating after each. With mixer on low, add flour mixture, about ½ cup at a time, alternating with sour cream, about ⅓ cup at a time. Beat until smooth. Spoon half the batter (about 2 cups) into prepared pan; add half the cherry pie filling and swirl it once through batter with a rubber spatula. Spoon remaining batter evenly over top. Spoon on remaining cherry pie filling but don’t swirl it. Sprinkle top with almonds; press lightly into surface. Bake 60 - 65 minutes or until cake is brown on top, shrinks slightly from sides of pan and a wooden toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. Remove sides of pan. Serve warm.