Sifting Focus. Streusel

Whisk 11/4 cups flour, 1/4 cup granulated sugar, brown sugar, and 1/4 teaspoon salt in a medium bowl. Using a fork or a pastry blender, stir in melted butter until mixture forms small crumbs, Stir in 1/2 cup almond past set aside.

Preheat over to 350 F, place the oven rack in the middle position.  Grease and flour a 13 x 9 inch pan or a 2 9″ springform pan, line with parchment paper.

Combine remaining 1 cup flour, baking powder and salt in a small bowl.

Whisk the sour cream, eggs, vanilla and almond extracts together in a small bowl.

In the bowl of a stand mixer fitted with a paddle attachment, beat remaining almond paste remaining sugar, and softened butter until light and fluffy, on medium-high speed for about 2 minutes.

Add the sour cream mixture and beat until incorporated.

Reduce speed to low and add the flour mixture, mixing until just combined, about 1 minute. Increase mix speed medium speed and beat until fluffy, for an additional minute.

Pour cake batter into the prepared pan and spread evenly. Dollop large spoonfuls of the cherry mixture over the batter and spread in an even layer. Sprinkle the streusel over the cherry pie filling.

Bake the cake in preheated oven until a toothpick inserted in to the center of cake comes out clean and cake is golden brown. About 30-33 minutes. Let cake rest in the pan on a wire rack for about 2 hours.

Almond Glaze

Mix the powdered sugar, salt and almond extract with two tablespoons of water or milk. Mix well and then drizzle over the top of the cake. You can add a few drops of milk if needed.