Pioneer Woman's Sticky Cherry Cake

This was a good cake, easy to make, and I didn't make very many changes to this.  We all gave it an 8, so it was a solid like at our house, and again, this was really easy.  I added some almond extract to the recipe, and I didn't get enough syrup from the cherries so I added some water to make the required amount of syrup.  Each slice of cake, 1/12 of it, with the whipped cream, was 342.  Here's what to do:

15 oz canned cherries in syrup, drained and syrup removed
1 c sugar
2 T butter, softened
1 egg
1 c flour
1 t baking powder
1/2 t salt
1/2 c whole milk
1/2 c hazelnuts, finely chopped
1/2 t almond extract

1 c reserved juice from the cherries
1 c sugar
1 T flour
1 T butter
1/2 t vanilla

Unsweetened whipped cream

Preheat the oven to 325.  Beat together the butter and sugar, then beat in the egg and almond extract.  Sift together the flour, baking powder and salt, then alternate adding the dry ingredients with the milk in three separate batches until the batter just comes together.  Add in the cherries and the hazelnuts, then mix until barely combined.  Grease a square baking pan, then spread the batter in the pan and bake for at least 40 minutes (mine went much longer).  To make the syrup, whisk the reserved syrup (or syrup and water) with the sugar and flour.  Bring the mixture to a gentle boil and cook for 8-10 minutes, until the syrup is thick.  Remove the pan from the heat and add the butter and the vanilla.  Remove the cooked cake from the oven and spread the syrup all over the cake, then serve the warm cake on a plate with the whipped cream.  Yummy!