Preheat oven to 375°. Grease and flour a 12-cup fluted tube pan.
In a large bowl, mix flour, sugar, baking powder and salt. With a pastry blender or two knives, cut in shortening until mixture resembles fine crumbs.
In a small bowl, beat milk, eggs and almond extract until well blended. Stir into flour mixture until flour is moistened. Spread half of the batter in pan. Spoon pie filling over. Spoon remaining batter evenly over pie filling and carefully spread to edges.
Bake for 50 to 55 minutes or until browned and cake pulls away from side of pan. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack for 15 minutes. Spoon Almond Glaze over warm cake and sprinkle with almonds. Serve warm or at room temperature. Makes 16 servings.
Almond Glaze: In a small bowl, stir 1 cup powdered sugar, 4 teaspoons milk and 1/8 teaspoon almond extract until smooth. Makes about 1/2 cup.
High Altitude Adjustments: At 6,000 feet, no adjustments needed.
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