Cherry Cream Cheese Coffee Cake

Dough:
• 2 1/4 CUPS ALL-PURPOSE FLOUR
• 3/4 CUP SUGAR
• 3/4 CUP COLD BUTTER, CUBED
• 1/2 TEASPOON BAKING POWDER
• 1/2 TEASPOON BAKING SODA
• 1/2 TEASPOON SALT
• 1 EGG, LIGHTLY BEATEN
• 3/4 CUP SOUR CREAM
• 1 TEASPOON ALMOND EXTRACT

Filling:
• 1 PACKAGE (8 OUNCES) CREAM CHEESE, SOFTENED
• 1/4 CUP SUGAR
• 1 EGG, LIGHTLY BEATEN
• 1 CAN (21 OUNCES) CHERRY PIE FILLING
• 1/2 CUP SLIVERED ALMONDS

1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine the flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in egg, sour cream and almond extract until blended. Press onto bottom and 1 inch up the sides of an ungreased 9-inch springform pan with removable bottom.
3. For filling, in a bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Top with almonds and reserved crumb mixture.
4. Bake for 50-60 minutes, or until center is set. Cool on a wire rack. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Store in the refrigerator.