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1
Preheat oven to 350F.
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2
Very generously coat a 10-inch Bundt or tube pan with cooking spray.
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3
Dust the pan with flour, tapping out the excess.
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4
For the cherry filling:
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5
Combine sugar and cornstarch in a medium nonreactive saucepan.
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6
Stir in cherries, orange juice, lemon zest and almond extract.
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7
Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes.
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8
For the cake:
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9
Sift cake flour, whole-wheat flour, baking powder, baking soda and salt into a medium bowl.
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10
Beat sugar, butter and oil in a large bowl with an electric mixer on low, then medium speed, until very light and fluffy, about 1 1/2 minutes, scraping the sides as needed.
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11
Add half the yogurt and beat until very smooth.
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12
With the mixer on low speed, beat in half the dry ingredients until incorporated.
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13
Beat in the remaining yogurt, eggs, vanilla and almond extract until combined, scraping the sides as needed.
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14
Add the remaining dry ingredients, mix just until incorporated.
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15
Spoon a generous half of the batter into the prepared pan, spreading to the edges.
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16
Spoon the cherry mixture over the batter.
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17
Top with the remaining batter.
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18
Grease a butter knife and swirl it vertically through the batter and cherries.
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19
Bake the cake until a toothpick inserted in the thickest part comes out with no crumbs clinging to it and the top springs back when lightly pressed, 50 to 65 minutes.
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20
(Dark-colored metal pans usually bake cakes faster than light-colored or shiny metal pans.)
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21
Transfer the pan to a wire rack and let stand until the cake is completely cooled, about 1 1/2 hours.
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22
Very carefully run a knife around the edges and center tube to loosen the cake from sides and bottom.
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23
Rap the pan sharply against the counter several times to loosen completely.
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24
Invert the pan onto a serving plate and slide the cake out.
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25
Dust the top with powdered sugar before serving.
