- 1 cup all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup whole milk
- 1/2 tsp vanilla extract
- 1/8 tsp almond extract
- 2/3 cup sugar
- 1 Tbsp sugar, for topping
- 6 Tbsp butter, softened
- 1 egg
- 1 1/2 cups sweet cherries, stemmed, pitted and patted dry
Preheat oven to 350 degrees. Grease an 8x8" baking pan; dust with flour.
Combine flour, baking powder and salt and set aside.
Mix milk with vanilla and almond extracts.
In medium bowl, with mixer at low speed, beat 2/3 cup sugar with butter until blended. Increase speed to high and beat 2 minutes until creamy.
Reduce speed to medium-low and add egg; beat until blended. Reduce mixer speed to low, alternately add flour mixture and milk mixture, beginning and ending with flour mixture. Beat just until batter is smooth. Occasionally scrape bowl with rubber spatula.
Spoon batter into pan; spread evenly. Place cherries on top of batter; sprinkle with reserved tablespoon of sugar.
Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.