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Cherry Almond Cake (dairy or pareve)

1 cup whole blanched almonds
1 cup flour, plus 2 tablespoons
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter or margarine, softened
3/4 cup sugar, plus 1 teaspoon
3 eggs
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/2 cups fresh cherries, pitted (about 1 pound)
Confectioner’s sugar, for dusting

Preheat oven to 350. Prepare a 9-inch spring form pan by buttering and flouring the sides and lining the bottom with parchment. Coarsely chop the almonds in a food processor. Transfer 1/4 cup of the almonds to a bowl and reserve. Add flour, baking powder, and salt to the remaining almonds in the food processor and process until almonds are finely ground. Transfer mixture to a bowl. In food processor, cream butter with 3/4 cup of the granulated sugar. Add eggs one at a time, blending well after each addition. Add extracts. Add half the flour mixture and pulse to blend, and then add remaining mixture and pulse until smooth. Use a rubber spatula to scrape batter into the prepared pan, and then add cherries on top in a single even layer. Mix reserved coarsely-chopped almonds with the teaspoon of granulated sugar and sprinkle around edge of cake. Bake in preheated oven until a tester inserted in the center of the cake comes out clean,about 45 minutes. Allow to cool in pan for 10 minutes, then unmold and allow to cool completely on a wire rack. Transfer to a serving plate and dust the top with confectioner’s sugar.