Preheat your oven to 350°F and prepare a 9-inch cake pan by spraying it with nonstick cooking spray, then lining the bottom with a circle of parchment paper. This prevents sticking and ensures easy release after baking.

In a large mixing bowl, cream together the room-temperature unsalted butter and granulated sugar using a whisk or hand mixer until light and fluffy, about 2-3 minutes. The mixture should turn pale and increase slightly in volume as air incorporates, creating a tender crumb.

Beat in the 4 eggs one at a time, followed by the vanilla extract, mixing until smooth and fully combined after each addition. Scrape down the bowl sides occasionally to ensure even blending without overmixing, which keeps the batter light.

In a separate bowl, whisk the flour, baking powder, and salt to evenly distribute the leavening agents. Toss 1-2 tablespoons of this dry mixture with the roughly chopped maraschino cherries to coat them lightly—this crucial step prevents the fruit from sinking to the bottom during baking and promotes even distribution.

Gently fold the remaining dry ingredients into the wet batter in two additions, using a spatula to avoid deflating the air bubbles. Stir just until no flour streaks remain, then pour in the milk and fold until incorporated. The batter will be thick yet pourable at this stage.

Switch to the spatula and carefully fold in the coated cherries until they are evenly dispersed throughout the batter. Avoid overworking to maintain the cake’s soft texture—stop as soon as the fruit is distributed.

Transfer the batter to the prepared pan, smoothing the top with the spatula. Sprinkle the slivered almonds evenly over the surface, pressing them lightly to adhere and cover most of the batter for a crunchy, nutty topping.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean with no wet batter attached. Rotate the pan halfway through for even browning if your oven heats unevenly.

Cool the cake in the pan on a wire rack for 10-15 minutes. Run a butter knife around the edges to loosen, then invert onto a plate, removing the parchment. Allow full cooling before dusting with confectioners’ sugar or glazing.