Recipe - Cherry Streusel Coffeecake

2 One fourth cup AllPurpose Flour
Three fourths cup Granulated Sugar
2/3 cup Butter, softened
One half teaspoon Baking Powder
One half teaspoon Baking Soda
Three fourths cup Carnation Evaporated Milk
(undiluted)
1 tablespoon Lemon Juice
1 Egg
1 teaspoon Almond Extract
19 ounce Cherry Pie Filling
1/3 cup Sliced Almonds

Combine flour and sugar in a large bowl. Cut in butter until mixture is
crumbly. Set aside One half cup of the mixture. Add baking powder and baking
soda to the remaining flour mixture. Combine evaporated milk and lemon
juice. Stir well and leave 5 minutes until thickened. Add egg and extract;
beat well. Add to dry ingredients; stir just until moistened. Spread 2/3 of
the batter over bottom and about 1 inch up the side of a greased 9inch
springform 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 350F oven 50 to 55
minutes. Makes 1 cake. NOTE: You can substitute 2 One fourth cups AllPurpose
Wheat & Oat Flour OR
2 One half cups Cake & Pastry Flour.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini