Cherry Crumble Coffee Cake (for Cuisinart)
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Makes: one 9"x13" cake

Crumble:
1/2 c. firmly packed brown sugar
4 T. all-purpose flour
1/4 t. salt
1/4 t. ground cinnamon
1/2 t. ground nutmeg
4 T. unsalted butter, cut into small chunks
1/2 c. finely chopped almonds
1/2 c. quick-cooking rolled oats, uncooked

Cake:
3 c. all-purpose flour
3/4 c. sugar
1/2 t. salt
1 t. baking powder
1/2 t. baking soda
1/2 c. unsalted butter, cut into small chunks
2 eggs, lightly beaten
1-1/2 c. buttermilk
2 t. vanilla
2 c. fresh or frozen cherries, chopped and pitted
  (May substitute 2 cans of lite or reduced-calorie fruit 
  pie filling)

Preheat oven to 350 degrees Fahrenheit (300 F for convection).
Spray pan lightly with cooking spray.

For filling, combine brown sugar, flour, and spices in large bowl
of food processor; pulse 3-4 times to blend.  Add butter, nuts, and
oats.  Pulse until mixture resembles coarse crumbs.  Remove mixture 
to another bowl and set aside for use as topping later.

For cake, combine flour, sugar, salt, baking powder, and baking soda.
Add butter; mix until ingredients resemble coarse crumbs.

In separate bowl, lightly beat eggs, buttermilk, and vanilla.  Add to
dry ingredients; fold until smooth.  Pour batter into pan.  Spoon fruit
over surface of batter but do not press in.  Sprinkle crumble evenly 
over top of cake.

Bake until cake has risen and turned golden, about 50-60 minutes.  Do
not test with pick, but ensure that middle does not "wiggle" when pan
is moved gently.  Remove from oven and let cool slightly.  Serve warm.