Cherry Streusel Coffeecake
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
2/3 cup butter – softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup evaporated milk – undiluted
1 tablespoon lemon juice
1 teaspoon almond extract
19 ounces cherry pie filling
1/3 cup sliced almonds
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 350F oven 50 to 55 minutes.
You can substitute 2 1/4 cups all-purpose wheat and oat flour or 2 1/2 cups cake and pastry flour.