Found on cooking light thread. http://community.cookinglight.com/showthread.php?t=86704

Cherry Almond Cake

8-12 servings

1 cup flour
1 1/4 teaspoons baking powder
1/2 cup butter, at room temp., plus additional for the pan
1 1/4 cup granulated sugar
2 eggs
1-2 tsp. almond extract (I used 1 1/2)
15 oz. can tart red Bing cherries, pitted and drained (do NOT use
cherry pie filling)
Confectioners' sugar for dusting (optional)

Preheat oven to 350 degrees. Butter an 8-10 inch springform pan.

In a medium bowl, combine flour and baking powder. Set aside.

In a large bowl, using an electric mixer on medium speed, beat the
butter and sugar until light and fluffy, about 3 minutes. Add the
eggs, 1 at a time, mixing until combined after each addition. Add the almond
extract and mix until combined. Add the flour mixture and, using a
wooden spoon, mix just until thoroughly incorporated. The batter
should be very thick. Scrape the mixture into the prepared pan and, using a
rubber spatula, smooth the surface. The batter will be shallow in the
pan. Spread the drained cherries evenly over the batter.

Bake the cake for about one hour, until golden brown and a tester
inserted in the center comes out clean (start checking the cake for
doneness after about 40 minutes; in my oven it was done and very
moist at 40 and had a substantial golden crust).

Transfer the pan to a wire rack to cool for about 10 minutes.
Carefully remove the side of the pan and set the cake aside to cool slightly.
Serve warm or at room temperature. If desired, dust the top of the
cooled cake with confectioners' sugar just before serving.