Preheat oven to 350 degrees. Prepare a 9-inch springform pan by greasing inside with butter.
In a large bowl, mix together the flour, oats and 3/4 cup of sugar. Add the pieces of butter and mix with finger tips until mixture resembles coarse crumbs. Take 1 cup of this mixture and set it aside.
To the crumb mixture in the bowl, add the sour cream, 1 of the eggs and the baking soda. Mix well. Press this mixture along the bottom and 2 inches up the side of the prepared springform pan to form a crust.
In a medium bowl using an electric mixer, beat the cream cheese and almond extract with the remaining 1/4 cup of sugar. Once well blended, add the remaining egg and continue beating until well combined. Pour mixture into the crust. Top with the cherry pie filling. Sprinkle the almond slices and the remaining cup of flour and oat crumb mixture on top of the filling.
Bake at 350 degrees for 50 to 55 minutes or until golden brown. Allow coffee cake to cool at least 15 minutes before freeing from the pan and serving.
Thrift Store Score!
This recipe is from a 1990 recipe booklet called Philadelphia Cream Cheese - A Season To Celebrate. If you can find it, it's pretty fun - especially the chapters Meals To Celebrate and Dazzling Desserts. This particular recipe as written in the booklet encourages you to use Philadelphia brand cream cheese and Parkay margarine (instead of butter).
This coffee cake is great for breakfast, brunch, an afternoon treat or dessert. The creamy cherry filling will have guests asking for second helpings.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
