Cherry Almond Cake Recipe

Preheat the oven to 350 degrees F (180 C).
Cut out a 6 inch round piece of parchment paper to line a 6 inch round cake pan.
Spray the sides and bottom of the pan with nonstick cooking spray, then place the round parchment paper in the bottom of the pan and spray again. Click here for parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl, combine the sugar, brown sugar, flour, baking soda, baking powder and salt. Mix on low until fully combined.
In a separate bowl whisk together the egg, sour cream, milk, oil and almond extract.
Pour the egg mixture into the dry ingredients and beat on low until just combined. This paddle attachment is awesome and scrapes the side of the bowl so you don't have to.
Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.
Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
Pour the batter into the prepared 6 inch cake pan.
Bake in the preheated oven for 30 – 35 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.
Cool the cake for 10 minutes in the pan then remove from the pan and transfer to a wire rack and cool completely. Remove and discard the parchment round if it is still on the cake when you release it from the pan.