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1
Preheat the oven to 350 degrees F. Butter and flour a 10 by 3 1/2-inches deep round baking pan.
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2
Whisk together the flours, baking powder, baking soda and salt into 1 bowl. In another bowl, beat the eggs and sugar until pale yellow. The more you beat, the more the cake will rise and the softer it will be. Add sour cream, lemon or orange zest, vanilla and almond extracts. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
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3
Pour 2 cups of the batter into prepared dish, evenly scatter 1 cup of cherries and then sprinkle with 1/4 cups chocolate chips. Repeat the same process one more time; then cover the top with the remaining batter and transfer to the middle rack of the oven.
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4
Bake for about 1 hour, rotating the baking dish halfway. If you see that the top browns too fast, tent the baking dish with foil and lower oven temperature to 325 degrees. When the cake is done, allow it to cool in the pan for about 20 minutes. Then run a paring knife around the edges and carefully invert to a serving platter. If desired, dust with confection's sugar.
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5
Serve at room temperature. I like to make and serve Sharlotka with an easy creme fraiche and honey topping . Just whisk together about 1/2 cup of creme fraiche with 2 teaspoons of honey.
