3 tablespoons butter, melted
1/4 teaspoon almond extract
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup slivered almonds
1 1/2 cups pitted sour cherries
1/4 cup vegetable shortening
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup buttermilk

Preheat oven to 350 degrees F.

Combine the butter and almond extract in a small measuring cup and pour the mixture into a 9-inch round cake pan. Tilt the pan to coat with the butter mixture. Sprinkle the 1/2 cup sugar, cinnamon and almonds over the butter mixture. Arrange the cherries in a single layer in the pan. Set aside.

In a mixing bowl cream together the shortening and 3/4 cup sugar, then beat in the egg and vanilla. In a separate bowl, combine the flour, salt and baking soda. In thirds, beat this mixture into the wet mixture, alternating with the buttermilk.

Pour the batter evenly over the cherries. Bake until the top of the cake is golden brown and a cake tester inserted in the center comes out clean. Place the pan on a wire rack and cool 15 minutes, then invert the cake onto a serving plate.

Serve warm or at room temperature.