Cherry-Nut Coffee Cake

• 1 cup butter
• 1 box confectioners' sugar
• 2 teaspoons almond extract
• 4 eggs
• 1 cup milk
• 3 cups flour
• 2 teaspoons baking powder
• 1 pinch salt
• 1 cup maraschino cherry, drained and chopped
• 1/2 cup nuts, chopped
• melted butter
• cinnamon
• sugar

1. Preheat oven to 350 degrees.
2. In a small bowl, combine flour, baking powder, and salt; set aside.
3. In a large bowl, combine butter and confectioner's sugar; cream well.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in almond extract.
6. Blend in flour mixture alternating with milk.
7. Fold in maraschino cherries and nuts.
8. Spoon batter evenly into a well-greased and floured tube pan (10" will work but better if a little smaller).
9. Bake 55 minutes.
10. Cool for 5 minutes.
11. Brush melted butter on the top of the cake and sprinkle with a cinnamon sugar mixture (amount depends on how thick a cinnamon sugar mixture you'd like. I put a lot of butter on top so that I can get a nice layer of cinnamon sugar).
12. Cool 20 minutes and carefully remove from pan so as not to disturb your cinnamon sugar topping.
13. Cool completely.

butter, sugar, almond, eggs, milk, flour, baking powder, salt, maraschino cherry, nuts, butter, cinnamon, sugar

Taken from www.food.com/recipe/cherry-nut-coffee-cake-19454 (may not work)