Cream sugar and butter with an electric or stand mixer until light and fluffy. Add eggs and extracts and mix well. Add half of the flour and all of the baking powder, baking soda, and salt; mix just to combine. Add sour cream and mix. Add remaining flour, and mix until just combined.
Pour 2/3 of batter (about 2 cups) into a greased 10-inch Springform pan. Dollop spoonfuls of pie filling evenly over batter. Spoon remaining batter over pie filling. Use a spoon or spatula to carefully smooth the batter over the filling. Sprinkle with almonds.
Bake at 350F for about 65 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool in the pan. To remove from the pan, cut around the sides of the cake and turn out of the pan. Store, covered, at room temperature.
Adapted from Bon Appetit