In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy.

Add the almond extract. Stir in the flour and baking powder. Mix until smooth.

Butter a 13x9 inch cake pan. Turn the mixture into the pan.

Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction.

Bake at 350 for 45 to 50 minutes or until golden and cake tests done. Filling will sink into the cake while baking.

To serve, cut into 16 pieces.

Place bottom side up on serving plate. Dust with powdered sugar if used. Spoon slightly sweetened whipped cream over each serving if desired. Best served warm.