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1
For cherry filling:
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2
Combine sugar and cornstarch in a medium nonreactive saucepan.
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3
Stir in cherries, orange juice, lemon zest and almond extract.
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4
Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes.
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5
Remove from heat and set aside.
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6
For topping:
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7
Combine all ingredients except butter and nuts in a small mixing bowl.
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8
Cut in butter and stir in nuts.
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9
Set aside.
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10
Preheat oven to 350F (180C).
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11
For cake batter:
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12
In mixing bowl, mix together butter, oil and sugar until well combined.
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13
Whisk in egg, yogurt, milk, vanilla and almond extract until well blended.
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14
In another large mixing bowl, whisk together whole wheat flour, baking powder, baking soda and salt.
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15
Pour liquid mixture into flour mixture, and stir with wooden spatula until just incorporated and moistened.
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16
Spread half batter in well greased 8 by 8-inch sqaure baking pan.
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17
Spread cherry pie filling over batter.
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18
Cover with remaining batter.
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19
Sprinkle topping over batter.
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20
Bake at 350F (180C) about 45 minutes until cake springs back when lightly pressed with finger.
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21
Cool on wire rack.
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22
Serve warm, at room temperature or chilled.
