Cherry Almond Cake

Heat the oven to 180°C. Grease and lightly flour a 23cm (9") springform pan.

Whisk the flour, baking powder, baking soda and salt together and set aside.

Beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes, scraping down the bowl as needed. Add the eggs, sour cream, vanilla and almond extract, and beat on medium-high until combined — the mixture may look a little curdled at this point, that's fine.

With the mixer on low, mix in the dry ingredients just until smooth. Don't overmix — the batter will be thick. Spread into the prepared pan.

For the topping, mix the flour, brown sugar and cinnamon together with a fork, then mix in the cold butter until crumbs form.

Dot the cherries over the cake batter, then scatter over the crumb topping and sliced almonds.

Bake for 35 to 40 minutes, until a toothpick inserted in the centre comes out clean. If the top is browning too fast, cover loosely with foil.

Let the cake cool slightly on a wire rack for a few minutes before slicing, and dust with powdered sugar before serving.