Cherry Crumb Cake

1/2 cup butter, softened

1/2 cup granulated sugar

1/4 cup firmly packed brown sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1-1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

1/4 cup buttermilk

1 pound Melissa’s Bing cherries, stemmed and pitted

Almond Crumb Topping (recipe below)

Preheat oven to 350° F. Spray a 9” springform pan with Baker’s Joy (or grease and flour), covering thoroughly; set aside.

In the work bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Beat in extracts.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour to butter mixture alternately with buttermilk, beginning and ending with flour, beat just until combined. Pour batter into prepared pan, smoothing top. Top with an even layer of cherries, sprinkle crumb topping over all.

Bake until a wooden pick inserted into the center comes out clean, 55 to 60 minutes. Allow to cool in the pan for 15 minutes before removing. Let cool on a wire rack. Cover and store at room temperature for up to two days or refrigerate for up to six days.

Almond Crumb Topping

1-1/2 cups flour

1 cup sugar

1 stick butter, melted

1/2 cup slivered almonds

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 teaspoon almond extract

Combine all ingredients in a food processor, pulsing until mixture is crumbly.