2 cups of all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
4 large eggs
1/2 teaspoon almond extract
2 cups fresh cherries, stemmed and pitted
Preheat oven and prepare cake pan:
Preheat the oven to 350°F. Grease a 10-inch springform cake pan with butter. Use your hands to dust the pan lightly with flour, then tap out any excess.
In a medium bowl, add the flour, baking powder, and salt. Whisk until combined.
In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes.
Add the eggs, one at a time, beating until fully incorporated after each addition. Scrape down the bowl with a rubber spatula halfway through. The batter should be smooth, light, and fluffy. If the emulsion breaks after adding the eggs and the batter has separated, you can add a couple of tablespoons of the flour and mix just until it becomes smooth again.
Add the almond extract and mix on low speed to combine.
Beat in the flour mixture on low speed, or gently fold it in with a rubber spatula, just until combined and no streaks of flour remain.
Transfer the batter to the prepared cake pan. Lightly press the pitted cherries into the batter, making a circular pattern. Don’t press them in too deep or the cake will envelop them while baking.
Bake the cake for about 1 hour, or until a toothpick inserted in the center of the cake comes out clean. The cake should be golden and will have risen around the whole cherries, which should still be visible on top.
Remove from the oven. Allow cooling in the pan for 10 to 15 minutes before unmolding. Let it cool completely on a wire rack before serving.
Dust with powdered sugar and serve.