Combine milk and lemon juice. Set aside. If you have buttermilk on hand, you can use it in place of the milk and lemon juice, and skip this step.
Combine flour and sugar in food processor bowl. Add butter and cut in until mixture is crumbly. Remove 1/2 cup of this mixture and set it aside to use for topping.
To the remaining flour mixture add baking powder and baking soda.
In a small bowl beat the egg. Add the milk mixture and almond extract. Add to the dry ingredients and whirl briefly to combine.
Spread 2/3 of the batter over the bottom and about 1 inch up the side of a greased 9 inch springform pan. Spread the pie filling into this shell. Drop spoonfuls of the remaining batter over top of the pie filling.
Combine the reserved crumb mixture and sliced almonds. Sprinkle over top of the batter. Bake at 350 degrees F. for 50 to 60 minutes.
Printed from https://nowyourecookingrecipes.com/cherry-coffee-cake/