Cherry Cream Cheese Coffee Cake
- 1 1/2 C. flour
- 1 C. old-fashioned or quick-cooking oats, uncooked
- 1 C. sugar, divided
- 3/4 C. (1 1/2 sticks) cold butter or margarine
- 1/2 C. fat-free sour cream
- 2 eggs, divided
- 1/2 tsp. baking soda
- 1 8 oz. pkg. fat-free cream cheese, softened
- 1/4 tsp. almond extract
- 3/4 C. cherry pie filling
- 1/3 C. sliced almonds
Preheat oven to 350 degrees if using a silver 9-inch springform pan (or to 325 degrees if using a dark nonstick 9-inch springform pan). Grease pan. Mix flour, oats and 3/4 C. of the sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Remove 1 C. of the crumb mixture; set aside. Add sour cream, 1 of the eggs and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of pan.
Beat cream cheese, remaining 1/4 C. sugar and almond extract in small bowl with electric mixer on medium speed until well blended. Add remaining egg; beat on low speed just until blended. Spoon into crust. Top with pie filling; sprinkle with reserved 1 C. crumb mixture and the almonds. Bake 50-55 minutes or until golden brown. Cool 15 minutes. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Serve warm or at room temperature. Store leftover coffeecake in refrigerator.
Tip: Substitute 3/4 C. strawberry or cherry preserves for the cherry pie filling.
Yield: 16 servings