CHERRY CRUNCH COFFEE CAKE

FOR THE TOPPING:
2 cups flour, divided use
3/4 cup brown sugar
1/2 cup quick oats
1 tsp cinnamon
1/4 tsp nutmeg
1/3 cup butter or margarine, softened
FOR THE BATTER:
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
3 Tbsp butter or margarine
2 eggs, beaten
3/4 cup milk
1 (21 oz.) can cherry pie filling

Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.

TO MAKE THE TOPPING:
Combine 1/2 cup of the flour with brown sugar, oats, cinnamon, nutmeg, and 1/3 cup butter. Set aside.

TO MAKE THE BATTER:
Combine the remaining 1 1/2 cups flour, 1/3 cup sugar, baking powder, and salt; cut in 3 tbsp of the butter until mixture is crumbly. Stir in eggs and milk just until blended.

Spread half of mixture in prepared pan; spoon pie filling over batter. Drop remaining batter over filling and sprinkle with topping.

Bake at 350 degrees F for 30-35 minutes or just until slightly brown. Serve warm.

Adapted from source: Cherry Time! by Judith Bosley