Cherry Bakewell Cake

Instructions

1. Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate large bowl, cream together the butter and sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined.

6. Pour half of the batter into the prepared cake pan and spread it evenly.

7. Spoon the cherry preserves over the batter, trying to keep it away from the edges of the pan.

8. Top with the remaining batter, spreading it carefully to cover the cherry preserves.

9. Sprinkle the sliced almonds over the top of the cake batter.

10. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

11. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

12. Once cooled, dust the top of the cake with confectioners' sugar for a decorative finish.