Baked Cherry Cream Cheese Coffee Cake with Crunchy Almond Streusel

Instructions

1. 1

   Preheat the oven to 350°F. In a large bowl, combine the flour and sugar. Cut in the cold butter until the mixture is crumbly. Reserve 3/4 cup of the crumb mixture. Add the baking powder, baking soda, and salt to the remaining crumb mixture. Stir in the lightly beaten egg, sour cream, and almond extract until well blended. Press the mixture onto the bottom and 1 inch up the sides of an ungreased 9-inch springform pan with a removable bottom.

2. 2

   In a separate bowl, beat the cream cheese and sugar for 1 minute until smooth. Add the lightly beaten egg and mix just until combined. Spread the cream cheese mixture over the crust. Carefully top with the cherry pie filling. Sprinkle the reserved crumb mixture and the slivered almonds over the top.

3. 3

   Bake for 50-60 minutes, or until the center is set. Allow the coffee cake to cool completely on a wire rack. Carefully run a knife around the edge of the pan to loosen the cake, then remove the sides of the pan. Store the coffee cake in the refrigerator.