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Cherry Almond Coffee Cake

2-1/3 c. buttermilk baking mix
2 tbsp. granulated sugar
1/2 c. milk
1 lg. egg
1 (21 oz.) can cherry pie filling, drained
1/2 c. light brown sugar, firmly packed
1/2 tsp. almond extract
2 tbsp. butter or margarine, softened

Heat oven to 375 degrees. Grease 8-inch square baking pan. In large bowl, stir 2 cups baking mix, sugar, milk and egg just until blended. Do not over mix. Fold drained pie filling into mixture. Spoon into prepared pan. In small bowl, combine remaining 1/3 cup baking mix, brown sugar and almond extract. Cut in butter until mixture forms large crumbs. Sprinkle over batter. Bake 35 minutes until mixture comes out clean. Serve warm. Makes 9 servings.

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