Cherry Streusel Coffeecake

Yields:	1 cake
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	Preparation	20 minutes
	Cooking	55 minutes
	Ready In	80 minutes

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Ingredients

2 1/4	cups	flour, all-purpose
3/4	cup	sugar	granulated
2/3	cup	butter	softened
1/2	teaspoon	baking powder
1/2	teaspoon	baking soda
3/4	cup	evaporated milk
1	tablespoon	lemon juice
1	each	egg
1	teaspoon	almond extract
19	ounces	cherry pie filling
1/3	cup	almonds	sliced

Directions

Combine flour and sugar in a large bowl.

Cut in butter until mixture is crumbly.

Set aside 1/2 cup of the mixture.

Add baking powder and baking soda to the remaining flour mixture.

Combine evaporated milk and lemon juice.

Stir well and leave 5 minutes until thickened.

Add egg and extract; beat well.

Add to dry ingredients; stir just until moistened.

Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.

Spread pie filling in shell.

Drop small spoonfuls of remaining batter over pie filling.

Stir almonds into reserved crumb mixture.

Sprinkle evenly over cake.

Bake in 350 degrees F oven 50 to 55 minutes.

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