Very Cherry Coffee Cake

With the amount of coffee I consume on a daily basis, it only makes sense that I have a few coffee cake recipes up my sleeve. This one is fairly easy to make, which is a huge plus. Another thing that I like about this one is that you have the ability to make two coffee cakes with the amount of batter ... so you can keep one cake at home and share the other with the neighbors or your co-workers. Or you can just make one huge pan and keep it all to yourself. Either way, it's a delicious accompaniment for your morning joe.

3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1/2 tsp. almond extract
3 cups flour
1-1/2 tsp. baking soda
4 oz. vanilla yogurt
4 oz. sour cream
1 - 21-oz. can cherry pie filling

Streusel Topping:
1/2 cup flour
1/4 cup sugar
1/2 tsp. cinnamon
1/4 cup butter

Preheat oven to 375°. Cream butter and sugar. Beat in eggs until mixture is very light and fluffy. Add almond extract. In a small bowl, combine flour and baking soda. In a separate bowl, combine the yogurt and sour cream. Add to the creamed mixture alternately with the flour/soda mixture. Mix until well-blended. Pour batter into one greased 10-by-15-inch baking pan or two 9-inch round baking pans. Spread cherry pie filling evenly over top. In a small mixing bowl, combine the flour, sugar and cinnamon for the streusel topping. With a pastry blender, cut in the butter until rumbly. Sprinkle over cherry pie filling. Bake 30-40 minutes until cake tests done with a toothpick.