Preheat your oven to 350°F (175°C). Grease a 8-inch round cake pan and line the bottom with parchment. Yes, this is boring—but trust me, the clean-up will thank you.

In a bowl, whisk together flour, almond flour (if using), baking powder, and salt. Set aside. Pro tip: sifting keeps the cake light and avoids weird clumps.

Add sugar to another bowl. whisk in melted butter, eggs, sour cream (or yogurt), milk, vanilla, and almond extract. Mix until smooth—no lumps, unless you like tiny flavor bombs.

Fold the dry ingredients into the wet mixture just until combined. Don’t overmix; you want a tender crumb, not a chewy science project.

Gently fold in the cherries. If they’re juicy, that’s flavor, not a disaster—just be mindful of the batter’s consistency.

Pour the batter into the prepared pan. Smooth the top with a spatula so it bakes evenly.

Bake for 28–34 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Ovens are quirky; start checking at 28 minutes.

Let the cake cool in the pan for about 10 minutes, then transfer to a rack to cool completely. If you’re impatient, a quick slice while warm is still delicious.

Optional glaze: whisk powdered sugar with a splash of milk or lemon juice until you reach drizzle-worthy consistency. Drizzle over cooled cake and pretend you planned this for presentation.