3 tablespoons butter, melted
1/4 teaspoon almond extract
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup slivered almonds
1 1/2 cups pitted sour cherries
1/4 cup vegetable shortening
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all−purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup buttermilk
Preheat oven to 350 degrees F.
Combine the butter and almond extract in a small
measuring cup and pour the mixture into a 9−inch
round cake pan. Tilt the pan to coat with the butter
mixture. Sprinkle the 1/2 cup sugar, cinnamon and
almonds over the butter mixture. Arrange the
cherries in a single layer in the pan. Set aside.
In a mixing bowl cream together the shortening and
3/4 cup sugar, then beat in the egg and vanilla. In
a separate bowl, combine the flour, salt and baking
soda. In thirds, beat this mixture into the wet
mixture, alternating with the buttermilk.
Pour the batter evenly over the cherries. Bake until
the top of the cake is golden brown and a cake
tester inserted in the center comes out clean. Place
the pan on a wire rack and cool 15 minutes, then
invert the cake onto a serving plate.
Serve warm or at room temperature.