Cherries and almonds are botanical cousins, and the bright flavor of the first is aptly complemented by the smooth richness of the second. An ideal breakfast for a special occasion, this cake has a dramatic look that belies its simple assembly.
Preheat the oven to 350°F. Grease a 9" x 13" pan or two 8" round pans.
To make the topping: In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Crumble in the almond paste and add the almond extract. Work in the cold butter until the mixture is evenly mixed and crumbly; set aside.
To make the cake: In a large mixing bowl or the bowl of your stand mixer, beat together the butter, sugar, salt, baking powder, and almond extract until fluffy. Add the eggs one at a time, mixing until each is fully incorporated before adding the next. Add the flour in thirds alternating with the sour cream, beginning and ending with the flour; mix well after each addition.
Scrape the bowl, mix for 30 seconds more, then transfer the batter to the prepared pan(s).
To assemble and bake the cake: Top the batter with the cherry pie filling and sprinkle the topping over the cherries. Bake the 8" round cakes for 30 to 35 minutes or the 9" x 13" cake for 50 to 60 minutes, until a knife inserted in the center comes out clean. Remove from the oven and let cool on a rack.
To make the glaze: Mix the confectioners’ sugar, almond extract, and enough milk (or cream) to make a thick glaze. Drizzle over the cake(s) before serving. Sprinkle with sliced almonds.
Store cake, well wrapped, at room temperature for a day or two; freeze for longer storage.
Some pie fillings have more sauce than cherries; feel free to add 1/2 cup of dried cherries to the filling to bump up the flavor if you like.
