Cherry-Almond Coffeecake

Ingredients

• 0.8 teaspoon almond extract 
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup brown sugar packed
• 1 large eggs 
• 0.3 cup flour all-purpose
• 1.5 cups flour all-purpose
• 0.5 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 1 cup yogurt plain low-fat
• 0.3 cup regular oats 
• 0.3 teaspoon salt 
• 2 tablespoons slivered almonds 
• 1 tablespoon stick margarine chilled cut into small pieces
• 1.5 tablespoons stick margarine softened
• 1.5 cups cherries sweet pitted quartered
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• oven
• knife
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup, and level with a knife.
3. Combine flour, brown sugar, oats, and cinnamon in a small bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.
4. To prepare the cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife.
5. Combine flour, baking powder, baking soda, and salt in a bowl; set aside. Beat granulated sugar and 1 1/2 tablespoons butter at medium speed of a mixer.
6. Add the yogurt, extracts, and egg; beat well.
7. Add flour mixture, and beat at low speed until well-blended (batter will be thick).
8. Spread half of batter in bottom of an 8-inch square baking pan coated with cooking spray, and top with cherries.
9. Sprinkle with 3 tablespoons topping. Repeat procedure with the remaining batter and topping.
10. Sprinkle with almonds.
11. Bake at 350 for 45 minutes. Cool completely on a wire rack.