Heat oven to 350°F. Lightly spray 8-inch square baking pan or 9-inch heart-shaped pan (2 inches deep) with cooking spray. For topping, combine oats, flour, brown sugar and nutmeg; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in almonds; set aside. For cake, combine yogurt, granulated sugar, egg whites, margarine, vanilla and almond extract in large bowl; mix well. Add combined flour, oats, baking powder, baking soda and salt; mix just until moistened. (Do not overmix.) Spread half of batter in pan. Drop 1/2 cup pie filling in small spoonfuls randomly over batter. Top with remaining batter. Drop spoonfuls of remaining pie filling over batter; sprinkle evenly with topping. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Serve warm. Store cooled cake tightly covered at room temperature.