CHERRY STREUSEL COFFEE CAKE

2 1/4 cups all purpose flour
3/4 cup granulated sugar
2/3 cup butter, softened
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup undiluted evaporated milk
1 tbsp lemon juice
1 egg
1 tsp almond extract
1 (20 oz) can cherry pie filling
1/2 cup sliced almonds

Preheat oven to 350 degrees F. Grease a 9-inch spring- form pan.

Combine flour and sugar in large bowl. Cut in butter until mixture is crumbly. Set aside 1/2 cup of mixture. Add baking powder and baking soda to remaining flour mixture; set aside.

Combine evaporated milk and lemon juice. Stir well and leave 5 minutes until thickened.

Add egg and extract to the milk mixture; beat well. Add to dry ingredients; stir just until moistened. Spread 2/3 of batter over bottom and about 1 inch up the side of prepared 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 F oven 50 to 55 minutes.

Makes 1 cake
Source: 1992 advertising supplement to Canadian Living Magazine