2 1/4 c  All-Purpose Flour
3/4 c  Granulated Sugar
2/3 c  Butter, softened
1/2 ts Baking Powder
1/2 ts Baking Soda
3/4 c  Carnation Evaporated Milk
-(undiluted)
1 tb Lemon Juice
1    Egg
1 ts Almond Extract
19 oz Cherry Pie Filling
1/3 c  Sliced Almonds

Combine flour and sugar in a large bowl. Cut in butter until mixture is
crumbly. Set aside 1/2 cup of the mixture. Add baking powder and baking
soda to the remaining flour mixture. Combine evaporated milk and lemon
juice. Stir well and leave 5 minutes until thickened. Add egg and extract;
beat well. Add to dry ingredients; stir just until moistened. Spread 2/3 of
the batter over bottom and about 1 inch up the side of a greased 9-inch
springform pan to form a shell. Spread pie filling in shell. Drop small
spoonfuls of remaining batter over pie filling. Stir almonds into reserved
crumb mixture. Sprinkle evenly over cake. Bake in 350F oven 50 to 55
minutes. Makes 1 cake. NOTE: You can substitute 2 1/4 cups All-Purpose
Wheat & Oat Flour -OR-
2 1/2 cups Cake & Pastry Flour.