Almond Cherry Coffeecake

I had some dried cherries leftover from the Cherry Cream Cheese Braid that I wanted to use up and get out of my cupboard. So I turned to the internet and found a dried cherry cake recipe that I changed up to make my own. I took it to work and everyone liked it, but the almond rather overpowered the cherry. I have listed the recipe as I made it with my suggestions for the next time around.

Almond Cherry Coffeecake

1/2 cup chopped dried cherries (I would increase this to a cup.)
1/2 cup hot water
1/2 tsp. almond extract (I would eliminate this.)
1/2 tsp. Kirsch (I would up this to 1 tsp. You could use cherry extract if you don't want to spend the money on Kirsch.)
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup white sugar
6 oz. light black cherry yogurt (I would use 8 oz. of black cherry.)
2 oz. light vanilla yogurt
1/2 cup vegetable oil
1 egg
1 egg white
1/2 cup brown sugar
1/2 cup slivered almonds
1/8 cup flour
2 Tbsp. butter, melted

1- Combine cherries, hot water, almond extract and Kirsch in a bowl. Let stand for 20 minutes. Drain cherries and pat dry. Set aside.
2- In a large bowl, combine 1 1/2 cups flour, salt, baking powder and white sugar. Add yogurt, eggs and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9" round cake pan.
3- Combine brown sugar, almonds, 1/8 cup flour in a small bowl. Stir in melted butter until well mixed. Sprinkle over the top of the cake. (You will have a lot of topping. If you felt like doing the ratio math to lessen it a bit, you probably could.)
4- Bake at 350 degrees for 35 minutes. Serve warm or room temperature.