CHERRY ALMOND COFFEE CAKE An easy-to-make cake for dessert or a coffee-time treat. Preheat oven to 350 °F | 8 1/2-inch or 9-inch springform pan, greased 2 1/4 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup butter or margarine 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 egg 3/4 cup buttermilk or soured milk 1 teaspoon almond extract 1 can (19 oz/540 mL) cherry pie filling 1/3 cup sliced almonds

Combine flour and sugar in large bowl. Cut in butter with pastry blender until mixture is crumbly. Set aside 1/2 cup for topping. Add baking powder and baking soda to remainder. Beat together egg, buttermilk and almond extract. Add to dry ingredients, stirring just until moistened.

Spread two-thirds of the batter over bottom and partway up side of prepared pan. Spoon pie filling evenly over batter. Drop small spoonfuls of remaining batter over filling. Stir alonds into reserved crumbled mixture. Sprinkle over batter.

Bake for 65 to 75 minutes for 8 1/2-inch pan or 50 to 60 minutes for 9-inch pan or until toothpick inserted in center comes out clean. Cover with foil if top is becoming too brown.

VARIATION: Try apple, mixed berry or blueberry pie filling for another new taste.

Makes about 8 servings.

TIP: Always put a piece of aluminum foil under springform pans while baking. Often they can leak a little, so this will keep your oven clean.

Preparation time: 15 minutes | Baking time: 1 hour or 1 hour 15 minutes| Freezing: excellent.

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