Step 1

Preheat oven to 350 degrees.

Step 2

Grease a 10 inch tub pan well with butter or shortening. Set aside.

Step 3

In a small bowl combine sugar and vanilla and mix until well combined. Add sliced almonds, stir well and set aside.

Step 4

In a large bowl cream butter, sugar, and lemon zest until light and fluffy. Scrape sides of bowl.

Step 5

Add eggs one at a time beating throughly between each addition.

Step 6

Add vanilla, baking soda, baking powder, and sea salt. Mix on low speed until throughly incorporated.

Step 7

Add flour and sour cream mix on low speed until just combined being careful not to over mix.

Step 8

Set 1 1/2 cups batter aside.

Step 9

Place remaining batter into greased tube pan.

Step 10

Mix cream cheese, vanilla, lemon juice, and 2 tablespoons sugar until well combined, creamy and smooth.

Step 11

Spoon cream cheese mixture evenly over the center of cake batter leaving a 3/4 inch to 1 inch gap around the inside and out side edge of pan.

Step 12

Spoon cherry pie filling evenly over the top of cream cheese layer still leaving a 3/4 inch to 1 inch gap around the edge to allow the cake to seal closed when baked.

Step 13

Spread remaining 1 1/2 cup cake batter over the top of cake. Spread all the way to edge to seal. Tap pan gently 3 times to dislodge any air bubbles.

Step 14

Sprinkle Vanilla Sugar Almond mixture evenly over the top of coffee cake and press down gently to adhere to cake.

Step 15

Bake for 45-50 minutes, or until coffee cake is lightly brown, firm to the touch, and when a tooth pick inserted into the center of cake comes out without cake batter adhering to it.

Step 16

Cool cake in pan for 1 hour.

Step 17

Carefully run a thin knife around the edge and center of cake to loosen. Invert cake gently onto plate.

Step 18

Remove cake from pan and finish cooling on a cooling rack.