Cherry Almond Coffeecake

Two winning flavors together.

• Ready In: 1 hr 5 mins
• Serves: 9

Ingredients

• 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 1⁄2 cup 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 1⁄2 cup 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

Directions

1. Preheat oven to 350°.
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 350° for 45 minutes. Cool completely on a wire rack.