Cherry Cream Cheese Brunch Cake

Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: 10-12 servings

Ingredients:

CAKE
Crisco® Flour No-Stick Spray
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 packages (3 ounces each) 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-ounce) can cherry pie filling
1 teaspoon almond extract

Topping
Reserved 1 cup crumb mixture
1/2 cup slivered almonds
Additional sliced almonds, toasted

Preparation Directions:

Heat oven to 350°F. Spray a 9-inch springform pan with no stick spray with flour; set aside.

CAKE
1. Combine flour, sugar and all-vegetable shortening; beat at low speed until coarse crumbs form. Reserve 1 cup crumbs for topping.

2. Add sour cream, egg, almond extract, vanilla extract, 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 and allow to cool 5-10 minutes.

FILLING
1. Combine cream cheese, sugar, cake flour, butter flavor all-vegetable 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.) Cool 15 to 20 minutes. Loosen cake from side of pan with knife or metal spatula. Remove side of pan. Cool completely.

3. Remove bottom of pan using thin metal spatula; place cake on serving plate. Garnish with additional nuts if desired.

4. Serve immediately or refrigerate until serving time. Refrigerate leftovers.

TIP
To toast nuts, spread on baking sheet. Bake at 350ºF for 5 to 10 minutes or until golden brown, stirring occasionally.