1/2 cup butter, at room temperature
1 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 tsp baking powder
can of cherry pie filling
In a large bowl beat butter and sugar until light and fluffy.
Add eggs, almond and vanilla extracts and combine thoroughly.
Mix in flour and baking powder until no dry ingredients are visible.
Butter and sugar the insides of ceramic bowls. (Any bowls will do as they as they are dishwasher and microwave safe.)
Depending on the bowl size, put enough cherry pie filling on the bottom to reach about 1".
Scoop some cake batter on top of filling, but only fill to about 1/2" from the top of the bowl. Spread batter evenly over the pie filling.
Take a piece of parchment paper and cover the bowl and secure with some string or a rubber band.
Place bowls in a steamer and steam for approximately 1 hour, or until toothpick inserted in to the center of the cake comes out clean.
Remove parchment from steamed cake and run a paring knife around the inside of the bowl, loosening the cake from the edges.
Invert on to a dessert plate.
Spread cake batter evenly in a greased and floured 1/4 sheet pan.
Dot the top with cherry pie filling (as much as you like).
Bake in a preheated 350 degree oven for about 40 minutes, or until the top is nice and brown.
Let cool to room temperature in pan.
Dust with powdered sugar, cut in to squares or bars and serve.