Moist, tender oatmeal cake with swirls of cherry pie filling and topped with a crunchy, almond-oat streusel.

Cherry Almond Streusel Cake

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

1. Heat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan with vegetable.
2. 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.
3. For Cake: In a medium bowl combine flour, oats, baking powder, baking soda and salt; mix well. Set aside.
4. In a large bowl, combine yogurt, sugar, eggs, butter, vanilla and almond extract in large bowl; mix well.
5. Add flour mixture, stirring just until moistened. (Do not overmix.)
6. Spread half of batter in pan. Drop 1/2 cup pie filling in small spoonfuls randomly over batter. Top with remaining batter.
7. Drop spoonfuls of remaining pie filling over batter; sprinkle evenly with streusel topping.
8. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack.
9. Serve warm.

Makes 12 servings.