Cherry Streusel Coffee Cake

This recipe came with my new Wilton pan. I thought it looked good and wanted to keep it safe until I could try it myself. I hope you enjoy it.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 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

Directions

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.