Cherry-Almond Coffeecake

• Topping:
• 1/4 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 cup regular oats
• 1 teaspoon ground cinnamon
• 1 tablespoon chilled butter or stick margarine, cut into small pieces
• Cake:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1 1/2 tablespoons butter or stick margarine, softened
• 1 cup plain low-fat yogurt
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon almond extract
• 1 large egg
• Cooking spray
• 1 1/2 cups pitted sweet cherries, quartered
• 2 tablespoons slivered almonds

1. Preheat oven to 350u0b0.
2. To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup, and level with a knife. Combine flour, brown sugar, oats, and cinnamon in a small bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.
3. To prepare the cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl; set aside. Beat granulated sugar and 1 1/2 tablespoons butter at medium speed of a mixer. Add the yogurt, extracts, and egg; beat well. Add flour mixture, and beat at low speed until well-blended (batter will be thick). Spread half of batter in bottom of an 8-inch square baking pan coated with cooking spray, and top with cherries. Sprinkle with 3 tablespoons topping. Repeat procedure with the remaining batter and topping. Sprinkle with almonds. Bake at 350u0b0 for 45 minutes. Cool completely on a wire rack.

topping, allpurpose, brown sugar, regular oats, ground cinnamon, butter, flour, baking powder, baking soda, salt, granulated sugar, butter, yogurt, vanilla, almond extract, egg, cooking spray, sweet cherries, almonds

Taken from www.myrecipes.com/recipe/cherry-almond-coffeecake (may not work)