CHERRY ALMOND OATMEAL CAKE

FOR THE TOPPING:
1/4 cup Quaker Oats (quick or old fashioned, uncooked)
2 tablespoons all-purpose flour
2 tablespoons firmly packed brown sugar
1/4 teaspoon ground nutmeg
1 tablespoon margarine, chilled
1/4 cup sliced almonds
FOR THE CAKE:
1 (8 ounce) container cherry (fruit on the bottom) low-fat yogurt
1/2 cup granulated sugar
4 egg whites OR 2 eggs, beaten
3 tablespoons margarine, melted
1 teaspoon vanilla
1/2 teaspoon almond extract
1-1/2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cherry pie filling, divided

Preheat oven to 350 degrees F. Lightly spray 8-inch square baking pan or 9-inch heart-shaped pan (2 inches deep) with cooking spray.

TO PREPARE THE TOPPING:
Combine oats, flour, brown sugar and nutmeg; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in almonds; set aside.

TO PREPARE THE CAKE:
Combine yogurt, granulated sugar, egg whites, margarine, vanilla and almond extract in large bowl; mix well. Add combined flour, oats, baking powder, baking soda and salt; mix just until moistened. (Do not overmix.)

Spread half of batter in prepared pan. Drop 1/2 cup pie filling in small spoonfuls randomly over batter. Top with remaining batter. Drop spoonfuls of remaining pie filling over batter; sprinkle evenly with topping.

Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Serve warm. Store cooled cake tightly covered at room temperature.

Servings: 12