Serves: 12
Total Calories: 253
Preheat oven to 375° F. Grease a 13 x 9 x 2-inch baking pan. In a medium bowl combine flour and brown sugar. With a pastry bender cut in butter or margarine until pieces are the size of small peas. Stir in oats and almonds set aside.
In a large bowl combine flour, sugar, baking powder and salt. With a pastry blender cut in butter or margarine until mixture resembles coarse crumbs.
*At high altitudes use 2 teaspoons baking powder.
In a small bowl beat milk, eggs and almond extract. Pour into flour mixture stir just until moistened. Spread batter in pan.
Spoon pie filling evenly over top. Sprinkle with reserved oat topping. Bake for 25 to 35 minutes or until golden brown. Serve warm.
This Cherry Streusel Coffee Cake recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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