Cherry Almond Delight

Preheat your oven to 325°F (160°C) and position an oven rack in the middle. Grease an 8x8-inch pan.

In a medium bowl, sift together the all-purpose flour and baking powder. Add the almond flour and mix well.

Using a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar for about 3 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl as needed.

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Using a low speed setting, gradually add the flour mixture to the mixer and beat until just combined. Avoid overmixing.

Spread the batter evenly into the prepared baking pan and smooth the top.

Spoon the cherry pie filling evenly over the batter, covering the surface.

Bake the cake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely on a wire rack before sprinkling the top with powdered sugar.

Slice the cake into 8 portions and serve.