3/4 cup butter or margarine, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons almond extract
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 (21 ounce) can cherry pie filling
Cream butter and sugar. Add eggs and extract. Mix to blend. Sift dry ingredients. Add to above mixture alternately with sour cream until well blended. Spoon 1/2 of batter into a greased and floured 12 inch tube pan. Spread cherries evenly over batter. Top with remaining batter. Bake 1 hour, or until done at 350 degrees. Cool 5 minutes, and transfer to plate.
Top with glaze and slivered almonds. To make the glaze, mix 3/4 cups powdered sugar with 1 tablespoon almond extract and 1 tablespoon water.
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