Cherry Cheese Coffee Cake Recipe

1 1/2 cups
1 cup
1 cup
3/4 cup
1/2 cup
2
1/2 tsp
1 pkg. (8 oz.)
1/4 tsp
3/4 cup
1/3 cup

Flour
Old fashioned or quick cooking oats, uncooked
Sugar, divided
Cold butter or margarine
Sour Cream
Eggs, divided
Baking soda
Cream cheese, softened
Almond extract
Cherry pie filling
Sliced Almonds

Oven Temp ~ 350° Baking Time ~ 50 to 55 Min.
Pan Type ~ 9-inch springform pan
note - when using dark nonstick pans lower the oven temp by 25°

Preheat oven, grease pan.

Mix flour, oats and 3/4 cup of the sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Remove 1 cup of the crumb mixture; set aside. Add sour cream, 1 of the eggs and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of pan.
Beat cream cheese, remaining 1/4 cup sugar and almond extract in small bowl with electric mixer on medium speed until well blended. Add remaining egg; beat on low speed just until blended. Spoon into crust. Top with pie filling; sprinkle with reserved 1 cup crumb mixture and the almonds.
Bake until golden brown. Cool 15 minutes. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Serve warm or at room temperature. Store leftover coffeecake in refrigerator.

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