This cake is fabulous! It has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer. My husband never eats sweets and he just loves it. Two slices packed in his lunch every day to take to work. It stays moist and rich tasting for several days. I whipped the cream cheese and butter together until light and fluffy and it has kept the cake so wonderfully moist. This is definitely going to be on the menu more often. I will also be making it with cherries and I’m even going to try blueberries. Absolutely love it!
Moist & Delicious Cherry Cream Cheese Cake
- 1 (8 ounce) package cream cheese, softened
- 1 cup butter, softened
- 1 ½ cups white sugar
- 1 ½ teaspoons vanilla extract
- 4 eggs
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup candied cherries, halved
- ¼ cup all-purpose flour
- ½ cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C).
Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.