1/2 C unsalted butter
1 lb fresh sweet cherries, pitted and halved, divided
1 C all purpose flour
1/2 C almonds or almond meal, ground
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
3/4 C sugar
1 tsp vanilla extract
1/4 tsp almond extract
1/3 C milk
Preheat oven to 400 F degrees. Grease the bottom and sides of a 9x9 baking dish, and line bottom with parchment paper.
Melt butter in a small saucepan. Set aside to cool to room temperature.
Whisk flour, ground almonds, baking powder, and salt, in a medium bowl.
Beat eggs and sugar in a large bowl, until lightened in color, and ribbony. Blend in vanilla and almond extracts.
Add cooled butter and milk. Whisk until just combined. Gradually stir in flour mixture until lightly moistened.
Fold in 1/2 C cherries. Pour mixture into baking dish and smooth the surface.
Bake for 15 minutes and remove from oven.
Place remaining cherries, cut side down, on top of cake and return to oven.
Bake another 10-15 minutes, or until the top is a golden brown and toothpick inserted in center comes out clean.
Cool for 10-15 minutes before serving.