Cherry-Nut Coffee Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees.
In a small bowl, combine flour, baking powder, and salt; set aside.
In a large bowl, combine butter and confectioner's sugar; cream well.
Add eggs, one at a time, beating well after each addition.
Stir in almond extract.
Blend in flour mixture alternating with milk.
Fold in maraschino cherries and nuts.
Spoon batter evenly into a well-greased and floured tube pan (10\" will work but better if a little smaller).
Bake 55 minutes.
Cool for 5 minutes.
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).
Cool 20 minutes and carefully remove from pan so as not to disturb your cinnamon sugar topping.
Cool completely.