Cherry Coffee Cake

​1 cup butter, softened
2 cups sugar
4 eggs
1 ½ teaspoon vanilla, divided
1 teaspoon almond extract, divided
3 cups flour
1 teaspoon salt
1 can (21 ounces) cherry pie filling
1 cup powdered sugar
2 tablespoons milk
 
1.  Preheat oven to 350 degrees and grease a 9x13 inch baking dish.
 
2.  Cream butter and sugar until fluffy and well blended, then beat in eggs one at a time. Beat in 1 teaspoon vanilla and ½ teaspoon almond extract. Slowly blend in flour and salt until incorporated, then beat until combined.
 
3.  Spread two thirds of mixture evenly into prepared pan; top with cherries. Dollop remaining dough in spoonfuls over cherry layer. Bake until lightly browned and a toothpick comes out clean, about 50 minutes. Cool completely on a wire rack.
 
4.  Stir together remaining vanilla, remaining almond extract, powdered sugar, and milk. Drizzle over cake.
 
Revised November 2017