Cherry Streusel Coffee Cake

• Topping
• 2/3 cup chopped pecans
• 2/3 cup oats, uncooked (quick or old fashioned)
• 3 tablespoons firmly packed brown sugar
• 3 tablespoons butter or 3 tablespoons margarine, softened
• 3/4 teaspoon ground cinnamon
• Remaining Ingredients
• 1 1/2 cups granulated sugar
• 1 cup butter or 1 cup margarine, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 (21 ounce) can cherry pie filling, drained

1. Preheat oven to 325 degrees F. Spray 9 inch square pan with vegetable pan spray. In small bowl, combine topping ingredients; mix well until crumbly. Set aside.
2. In large bowl, beat granulated sugar and butter with electric mixer until light and fluffy. Add eggs, one at a time. Add vanilla and almond extracts; beat until combined. Combine flour, baking powder and salt. Add to butter mixture; mix just until moistened. Spoon batter into prepared pan; spread evenly. Top evenly with cherry pie filling; gently press cherries into batter. Sprinkle with topping mixture.
3. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack. Serve warm or at room temperature.

topping, pecans, oats, brown sugar, butter, ground cinnamon, remaining ingredients, sugar, butter, eggs, vanilla, almond extract, flour, baking powder, salt, cherry pie filling

Taken from www.food.com/recipe/cherry-streusel-coffee-cake-458727 (may not work)