Quick Cherry-almond Coffee Cake

• 2 13 cups buttermilk baking mix, divided
• 2 tablespoons granulated sugar
• 12 cup milk
• 1 large egg
• 1 (21 ounce) can cherry pie filling, drained
• 13 cup light brown sugar, firmly packed
• 12 teaspoon almond extract
• 2 tablespoons butter or 2 tablespoons margarine, softened

1. Heat oven to 375 degrees; grease 8-inch square baking pan.
2. In large bowl, stir 2 cups baking mix, granulated sugar, milk and egg just until blended; do NOT overmix.
3. Gently fold drained pie filling into mixture; spoon into prepared pan.
4. In small bowl combine remaining 1/3 cup baking mix, brown sugar and almond extract.
5. Using pastry blender or two knives, cut in butter until mixture forms large crumbs.
6. Sprinkle over batter in pan.
7. Bake 35 minutes until wooden pick inserted in center comes out clean.
8. Serve warm, cut into 2 1/2-inch squares.

buttermilk baking mix, sugar, milk, egg, cherry pie filling, light brown sugar, almond, butter

Taken from www.food.com/recipe/quick-cherry-almond-coffee-cake-96148 (may not work)