Preheat your oven to 325°F (165°C). Grease a 9-inch round cake pan and line the base with parchment paper to ensure the cake releases easily once baked.

Drain the maraschino cherries well and pat them dry with a paper towel to remove excess moisture. Slice them in half and toss them with 1 tablespoon of flour. This helps keep them evenly distributed throughout the cake.

In a large bowl, beat the softened butter and sugar together until the mixture turns pale and fluffy. This step creates the light texture that makes this cake so irresistible.

Crack the eggs in one at a time, beating well after each addition. Don’t rush—this helps everything blend smoothly. It’s normal if the mixture looks a bit uneven at this stage.

In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, folding gently until just combined. Avoid overmixing so the cake stays light and fluffy.

Carefully fold the floured cherries into the batter, making sure they’re spread evenly. This way, every slice will have those gorgeous bursts of cherry sweetness.

Pour the batter into your prepared cake pan, smoothing out the top with a spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.