Step 1: Prep the Pan and the "Cherry Toss"
Preheat your oven to 350°F (175°C). Generously grease an 8-inch or 9-inch springform pan and line the bottom with a circle of parchment paper. Next, take your pitted, halved cherries and toss them in 1 tablespoon of all-purpose flour. Actionable Tip: This "flour toss" is the ultimate baker's secret. The flour creates a dry barrier around the wet fruit, adding friction that prevents the cherries from sinking straight to the bottom of your batter during baking!Step 2: Mix the Velvet Batter
In a medium bowl, whisk together your dry ingredients (flour, baking powder, baking soda, and salt) to aerate them. In a separate, larger bowl, use an electric mixer to cream the softened butter and granulated sugar on medium-high speed for about 3 minutes, until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla and almond extracts. Turn your mixer to low and alternate adding the dry flour mixture and the sour cream, starting and ending with the flour. Actionable Tip: Only mix until the flour streaks just disappear. Overmixing develops the gluten, which will turn your tender cake into a tough, bread-like loaf.Step 3: Layer, Bake, and Garnish
Gently fold half of your flour-coated cherries directly into the batter using a silicone spatula. Pour the thick batter into your prepared springform pan, smoothing the top into an even layer. Take the remaining half of your cherries and gently press them onto the surface of the batter in a decorative pattern. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes before releasing the springform ring. Dust with powdered sugar right before serving.
