| CHERRY CREAM CHEESE BRUNCH CAKE |
|
|
|
Prep time: 30 minutes Bake time: 55 minutes Makes One 9-inch CakeCake 2-1/2 cups cake flour 3/4 cup sugar 3/4 cup CRISCO all-vegetable shortening or 3/4 CRISCO Stick 1 cup (8 ounces) dairy sour cream 1 egg 1 teaspoon almond extract 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Filling 2 packages (3 ounces each) cream cheese, softened 1/2 cup sugar 3 tablespoons cake flour 2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening 1/2 teaspoon vanilla extract 1 Egg 1 21-ounce can cherry pie filling 1 teaspoon almond extract Topping Reserved 1 cup crumb mixture 1/2 cup sliced almonds Additional sliced almonds, toasted Heat oven to 350ºF. Grease 9-inch springform pan* with Butter Flavor Crisco. Flour lightly. For cake, combine 2-1/2 cups flour and 3/4 cup sugar in large bowl. Add 3/4 cup Butter Flavor Crisco. Beat at low speed of electric mixer until coarse crumbs form. Reserve 1 cup crumbs for topping. Add sour cream, egg, almond extract, vanilla, baking powder, baking soda and salt to remaining crumb mixture in bowl. Beat at medium speed until well blended. Spread batter in bottom and 2 inches up side of pan. For filling combine cream cheese, sugar, flour, Butter Flavor Crisco and vanilla in medium bowl. Beat until blended. Add egg. Beat just until blended. Pour over batter. Combine pie filling and almond extract in small bowl. Spread over cream cheese mixture. For topping, combine reserved 1 cup crumbs and almonds. Sprinkle over filling. Bake at 350ºF for 55 minutes or until filling is set in center, crust is deep golden brown and toothpick inserted in center comes out fairly dry except for pie filling. (Cover edge of cake with foil, if necessary, to prevent over-browning.) Cool 15 to 20 minutes. Loosen cake from side of pan with knife or metal spatula. Remove side of pan. Cool completely. Remove bottom of pan using thin metal spatula or pancake turner. Place cake on serving plate. Garnish with additional nuts if desired. Serve immediately or refrigerate until serving time. Refrigerate leftovers. * Bake cake in 9-inch heart-shaped springform pan, if desired. Note: To toast nuts, spread on baking sheet. Bake at 350ºF for 5 to 10 minutes or until golden brown, stirring occasionally. |
