Ingredients:
2 1/4 cups flour
3/4 cup sugar
2/3 cup butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sour cream ( approx.)
1/4 cup milk ( approx.)
1 eggs, beaten
1 teaspoon almond extract
1 (21 ounce) cans cherry pie filling
1/3 cup sliced almonds
Directions:
Combine flour and sugar in a large bowl.
Cut in butter until mixture is crumbly.
Set aside 1/2 cup of the mixture.
Add baking powder and baking soda to the remaining flour mixture.
Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a ‘liquid’ measuring cup.
Add enough milk to make 3/4 cup.
Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch 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 350 F oven for 50 to 55 minutes.
Servings: 8
Time preparation: 20 min.
Time total: 73 min.