Recipes Pillsbury Baking Cherry Cream Cheese Brunch Cake

Cherry Cream Cheese Brunch Cake

Prep time: 25 min

Cook Time: 45 min

Yield: 10 to 12 servings

Ingredients:

	Crisco® Flour No-Stick Spray
CAKE
2 1/2	cups Pillsbury BEST® All Purpose Flour
3/4	cup sugar
3/4	cup Crisco® All-Vegetable Shortening
OR	3/4 stick Crisco® All-Vegetable Shortening Sticks
1/2	cup sour cream
1	large egg, lightly beaten
1	teaspoon almond extract
1	teaspoon vanilla extract
1/2	teaspoon baking powder
1/2	teaspoon baking soda
1/4	teaspoon salt

FILLING
2 (3 oz.)	packages cream cheese, softened
1/2	cup sugar
3	tablespoons Pillsbury SOFTASILK® Cake Flour
2	tablespoons Crisco® Butter Shortening
OR	2 tablespoons Crisco® Butter Shortening Sticks
1/2	teaspoon vanilla extract
1	large egg, lightly beaten
1	(21 oz.) can cherry pie filling
1	teaspoon almond extract

TOPPING
	Reserved 1 cup crumbs (see directions)
1/2	cup slivered almonds
	Additional sliced almonds (optional), toasted

Preparation Directions:

1.	HEAT oven to 350ºF. Spray a 9-inch springform pan with flour no-stick cooking spray.
	CAKE
1.	COMBINE flour, sugar and shortening; beat at low speed until mixture resembles coarse crumbs. Reserve 1 cup crumbs for topping.
2.	ADD sour cream, egg, almond and vanilla extracts, baking powder, baking soda and salt to remaining crumb mixture; beat at medium speed until well blended.
3.	SPREAD batter in bottom and 2 inches up side of prepared pan.
4.	BAKE 10 minutes. Remove from oven; cool 5 to 10 minutes.
	FILLING
1.	COMBINE cream cheese, sugar, cake flour, shortening and vanilla extract; beat until blended.
2.	ADD egg; beat just until blended. Spread cream cheese mixture over partially baked cake layer.
3.	COMBINE pie filling and almond extract; spread over cream cheese mixture.
	TOPPING
1.	COMBINE reserved 1 cup crumbs and almonds. Sprinkle over filling.
2.	BAKE 45 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.)
3.	COOL 15 to 20 minutes. Loosen cake from side of pan with knife or metal spatula. Remove side of pan. Cool completely.
4.	REMOVE bottom of pan using thin metal spatula; place cake on serving plate. Garnish with additional nuts if desired.
5.	SERVE immediately or refrigerate until serving time.
TIP	*To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.