Preheat your oven to 350°F (175°C). Grease a 10×15 inch pan with cooking spray.

In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer until the mixture is soft and fluffy.

Add the eggs, almond extract, and vanilla extract to the butter-sugar mix, and beat until everything is combined smoothly.

Gradually stir in the all-purpose flour, salt, and baking powder just until the batter comes together.

Reserve 1 cup of the cake dough for later use. Spread the remaining dough in an even layer across the bottom of your greased pan.

Pour the cherry pie filling over the spread dough, using a spatula to evenly distribute.

Dollop tablespoons of the reserved dough over the top of the cherry filling.

Bake in the preheated oven for approximately 35–38 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.

Allow it to cool in the pan for about 10 minutes before transferring onto a wire rack.

Whisk together the powdered sugar and milk in a small bowl until smooth.

Pour the icing into a small plastic storage bag and snip off a very small corner.

Drizzle the icing generously over the cooled coffee cake.

Serve it warm or at room temperature, and enjoy every delicious bite!