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1
Gently stir the almonds, sugar, flour, salt, and baking soda together in a medium-sized bowl. Add in the butter and mix to combine. Set aside while you prepare the cake.
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2
Preheat oven to 325u00b0 F and grease and flour a 9-inch cake pan. A springform pan works great for this, but is not necessary.
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3
Toss the pitted cherries with 1 tablespoon flour and sugar, if using. Set aside while you prepare the rest of the cake.
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4
In a small bowl, whisk the flour, baking powder, baking soda, and salt.
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5
In the bowl of a stand mixer or with an electric mixer, cream the butter and sugar together for 5 minutes or until very light and fluffy. Add the eggs one at a time, mixing for 30 seconds after each addition. Make sure to scrape down the sides of the bowl to ensure even mixing.
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6
Add in the sour cream, lemon zest, and almond extract. Then fold in the flour mixture, gently, until just combined.
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7
Pour half of the cake batter into the prepared pan and smooth the top with an offset spatula. Scatter the prepared cherries over the top, then gently spread the rest of the batter over the cherries. It's okay if they aren't completely covered, just make sure the batter is evenly distributed over the top. Break up the prepared streusel with your hands and evenly distribute it over the top.
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8
Bake the cake until it's golden brown and a tester comes out clean, 30 to 40 minutes.
