This simple butter cake can be cut and served right from the pan-no need for a fussy frosting.
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
2/3 cup plus 1 tablespoon sugar
6 tablespoons margarine or butter,softened
1 large egg
8 ounces dark sweet cherries pitted, and patted dry. (I used 1 can of cherries, drained).
Preheat oven to 350 degrees F. Grease an 8″by 8″ baking pan; dust with flour.
In small bowl combine flour, baking powder, and salt. In another bowl or glass, mix milk with vanilla and almond extracts.
In medium bowl, with mixer at low speed, beat 2/3 cup sugar with margarine or butter until blended. Increase speed to high; beat until creamy, about 2 minutes. Reduce speed to med-low; add egg and beat until blended.
With mixer at low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture. Beat just until batter is smooth, occasionally scraping bowl with spatula.
Spoon batter into pan; spread evenly. Place cherries on top and sprinkle with remaining 1 tablespoon sugar. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan.