Cake:

6 tablespoons unsalted butter

3/4 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

3/4 cup sour cream

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup coarsely chopped pitted fresh cherries, tossed with 2 tablespoons flour

Topping:

6 tablespoons unsalted butter

1/4 cup packed brown sugar

1/4 cup granulated sugar

3/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1/2 cup chopped pecans or walnuts

Heat oven to 350°. Grease and flour a 9-inch round cake pan.  With an electric mixer, cream 6 tablespoons of butter and 3/4 cup granulated sugar until light and fluffy. Slowly beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract, almond extract, and sour cream until blended.  In another bowl, combine 1 1/2 cups flour, baking powder, soda, 1/2 teaspoon of salt.  Slowly beat the flour mixture into the batter just until blended. Fold in cherries. Spoon into the prepared baking pan.  Combine 6 tablespoons of butter with 1/4 cup brown sugar, 1/4 cup granulated sugar, 3/4 cup flour, cinnamon, nutmeg, 1/8 teaspoon salt, and pecans. Mix well. With fingers, crumble the streusel mixture evenly over the cake batter.  Bake the cake for 45 to 50 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.