Cream Cheese Cherry Cake

Yields 1, 9-10-inch cake

Ingredients

Cake:

• 2 1/4 cups all-purpose flour

• 1 cup sugar

• 1 cup sour cream

• 1 cup (2 sticks) cold, unsalted butter, cubed

• 1 egg

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

Filling:

• 1 (8 oz.) package cream cheese, room temperature

• 1 1/2 cups cherries, halved

• 2 tablespoons sugar

• 2 teaspoons freshly squeezed lemon juice

• 1 teaspoon vanilla extract

• powdered sugar, garnish

Directions

1. Preheat oven to 350º F and lightly grease a 9 or 10-inch springform pan with butter or non-stick spray.

2. In a large bowl or mixer, mix together flour, sugar, baking powder, baking soda and salt, and use a pastry cutter or a fork to cut in cubed butter. (Mixture should resemble coarse, crumbly pebbles.)

3. Beat in egg and sour cream and vanilla extract, and pour mixture into greased baking pan.

4. In a separate bowl, beat cream cheese, sugar, lemon juice and vanilla extract for 1-2 minutes, or until light and smooth.

5. Fold in cherries and mix until fully incorporated.

6. Pour cream cheese filling over prepped pie pan and place in oven. Bake for 55 minutes, or until centre is just set.

7. Remove from oven and let cool completely, then remove sides of pan and store in refrigerator.

8. Before serving, dust all over with powdered sugar and enjoy.

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