Preheat your oven to 175°C and grease your cake pan with a little bit of butter today. Lining the bottom with parchment paper ensures your beautiful cake will not stick after it bakes.

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and baking soda together well. Sifting these dry ingredients ensures your cake will have a light and perfectly airy texture today.

In your large bowl, beat the softened butter and sugar until the mixture is pale and fluffy. Add the eggs one at a time and beat well after each addition to combine everything today.

Stir in your almond extract and then alternate adding the flour mixture and the creamy buttermilk today. Mix until the batter is just combined to keep the sponge tender and very light inside.

Gently fold your fresh, pitted cherries into the batter using a rubber spatula to avoid crushing them. Pour the finished batter into your prepared pan and smooth the top with your spatula today.

Bake for forty-five minutes until a toothpick inserted into the center comes out clean and golden. Let the cake cool in the pan for ten minutes before you move it to a rack.