Cherry-Cream Cheese Coffeecake
1-1/2 cups flour
1 cup old-fashioned or quick-cooking oats, uncooked
1 cup sugar, divided
3/4 cup (1-1/2 sticks) cold butter or margarine
1/2 cup sour cream
2 eggs, divided
1/2 tsp. baking soda
1 pkg. (8 oz.) cream cheese, softened
1/4 teaspoon almond extract
3/4 cup cherry pie filling
1/3 cup sliced almonds
Preheat oven to 350 degrees if using a silver 9-inch springform pan (or to 325 degrees if using a dark nonstick 9-inch springform pan). Grease pan. Mix flour, oats and 3/4 cup of the sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Remove 1 cup of the crumb mixture; set aside. Add sour cream, 1 of the eggs and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of pan.
Beat cream cheese, remaining 1/4 cup sugar and almond extract in small bowl with electric mixer on medium speed until well blended. Add remaining egg; beat on low speed just until blended. Spoon into crust. Top with pie filling; sprinkle with reserved 1 cup crumb mixture and the almonds.
Bake 50 to 55 minutes or until golden brown. Cool 15 minutes. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Serve warm or at room temperature. Store leftover coffeecake in refrigerator. Makes 16 servings
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