Preheat your oven to 350°F. Lightly grease a 9-inch cake pan with cooking spray.

In a large mixing bowl, use an electric mixer to cream the butter and 1 cup of granulated sugar together on medium speed until the mixture is light and fluffy, about 3-5 minutes.

Add the egg, buttermilk, and almond extract, then continue mixing on medium speed until smooth.

Sift in the flour, baking powder, and salt. Mix on low speed until everything is just combined and smooth.

Pour the batter into the prepared cake pan, smoothing it out with a spatula.

Evenly distribute the thawed cherries over the batter and gently press them into the cake mixture.

Sprinkle the sliced almonds over the top, followed by the turbinado sugar for a sweet, crunchy finish.

Bake for 50-55 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool on a wire rack until it’s just warm or completely cooled. If desired, dust with powdered sugar before serving.