Step 1

Combine all ingredients for the almond crumb topping in a small bowl and stir until the mixture is crumbly.

Step 2

The mixture can be made ahead and stored in the fridge for up to 5 days.

Step 3

Preheat the oven to 350 degrees F

Step 4

Grease and flour an 8 inch springform pan then line the pan with parchment paper and grease the parchment paper.

Step 5

In a large bowl, beat the butter and sugars together on medium speed until fluffy. About 3 to 4 minutes.

Step 6

If using a stand mixer make sure to occasionally stop and scrape the sides of the bowl.

Step 7

Beat in the eggs one at a time, making sure to mix well after each addition.

Step 8

Mix in the vanilla and almond extracts.

Step 9

In a medium sized bowl, whisk together the flour, baking powder and salt.

Step 10

With the mixer reduced to low, gradually add the flour mixture to the butter mixture while alternating with the almond milk.

Step 11

Begin and end with the flour mixture.

Step 12

Pour the batter into your prepared pan and smooth the top with an offset spatula.

Step 13

Spread the pitted cherries evenly over the cake batter.

Step 14

Sprinkle the almond crumb topping over the cherries.

Step 15

Bake the cake for about 1 hour or until a wooden skewer inserted in the middle comes out clean.

Step 16

Remove the cake from the oven and let cool in the pan for about 15 minutes before releasing the cake and then transfer to a wire rack to cool completely.

Step 17

The cake can be covered and stored at room temperature for up to 2 days or refrigerated for up to 6 days.