Streusel Topping:
1/4 cup quick or old fashioned oats
2 tablespoons all-purpose flour
2 tablespoons brown sugar, firmly packed
1/4 teaspoon ground nutmeg
2 tablespoons butter
1/4 cup sliced almonds
Cake:
1 1/2 cups all-purpose flour
1 cup quick or old fashioned oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8-ounce) container
cherry (fruit on the bottom) yogurt
1/2 cup granulated sugar
2 large eggs, beaten
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup cherry pie filling - divided use
Heat oven to 350°F
(175°C). Lightly grease a 9-inch square baking pan with vegetable.
For Streusel Topping:
In a medium bowl, combine oats, flour, brown sugar and nutmeg
and mix well. Cut in butter with pastry blender or two knives
until mixture resembles coarse crumbs. Stir in almonds; set aside.
For Cake: In a medium
bowl combine flour, oats, baking powder, baking soda and salt;
mix well. Set aside.
In a large bowl, combine
yogurt, sugar, eggs, butter, vanilla and almond extract in large
bowl; mix well.
Add flour mixture, stirring
just until moistened. (Do not overmix.)
Spread half of batter
in 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 streusel topping.
Bake 45 to 55 minutes
or until wooden pick inserted in center comes out clean. Cool
on wire rack.
