1/2 cup yogurt(plain, vanilla, cherry all work well)
3cupsall purpose flour
1 1/2 tspbaking powder
21ouncescherry pie filling
Preheat oven to 350°F and spray 9"x13" baking pan with cooking spray.
Cream together sugar, butter, yogurt, vanilla, and eggs until smooth.
Add flour and baking powder to creamed ingredients and mix well.
Spread 2/3 of the batter in the baking pan then cover with cherry pie filling. Dot pie filling with remaining batter.
Bake for 25 minutes.
Make glaze by combining powdered sugar, almond extract, and milk and mixing well.
While the cake is still warm, drizzle with glaze.
Allow cake to cool before cutting and serving.
Use a knife to swirl the top batter around a bit so you don’t end up with huge clumps of the top layer rather than cake throughout.Spread the cherry pie filling around into as even of a layer as possible so you get that good layer of cherry in each piece.Store cake in the refrigerator for up to a week in an airtight container or just in the baking dish with a lid.Cut the cake into smallish pieces. It’s a fairly rich (and moist!) cake so I’d start with small pieces and let people get seconds if they want more.Serve with pitted fresh cherries during the summer when cherries are good. Serve with chocolate covered cherries on top during the winter for a fun holiday treat!