I hope you're ready for your next go-to coffee cake recipe because it's here my friends. It marries perfectly with your morning cup of coffee or tea or of course, served as dessert.
In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda, and salt to the remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended.
Press the mixture onto the bottom and 1 inch up the sides of an un-greased 9 inch springform pan with removable bottom.
TIP - The crust on this cake is quite thick. Press the crumb mixture down well into the pan to flatten it for a slightly less thick crust.
In the bowl of a stand mixer, beat cream cheese and sugar for 1 minute. (you can use a hand mixer as well). Add egg, beating just until combined.
Spread cream cheese mixture over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.
Bake at 350° F for 50-60 minutes or until the center is set. Cool on a wire rack.
Once cooled, carefully run a knife around the edge of the pan to loosen it then remove the sides of the pan. Store in the refrigerator.
Notes
This is a very sticky batter which will make it difficult for you to press down in the pan. I would suggest wearing latex gloves to avoid a sticky mess all over your hands, plus it will help you spread it easier.
To freeze, wrap the fully cooled coffee cake in plastic wrap a couple of times followed by a layer of aluminum foil. For extra protection from freezer burn, place the cake in a large freezer-safe ziptop bag and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight.
It will keep well in the refrigerator for up to 5 days. To store, wrap the cake in plastic wrap or place it inside an air-tight container in the fridge. This cake contains cream cheese, so it must be refrigerated and not stored at room temperature.