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by
Grandma George


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Great gifts for giving
The perfect addition to any gift basket
Great idea for the holidays or any special occasion


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~ Cherry Cream Cheese Brunch Cake ~

~Cake~
3/4 Butter Flavor Crisco Stick
2 1/2 cups cake flour
3/4 cup sugar
1 cup dairy sour cream
1 egg
1 t pure almond extract
1 t vanilla
1/2 t baking powder
1/2 t baking soda
1/4 t salt

~Filling~
2--3 oz pkgs cream cheese, softened
1/2 cup sugar
3 T cake flour
2 T Butter Flavor Crisco Stick
1/2 t vanilla
1 egg
3/4 cup canned cherry pie filling
1/8 t pure almond extract

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

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

Preheat oven to 350F.
Grease 9-inch springform pan. Flour lightly. For cake, combine
2-1/2 cups flour and 3/4 cup sugar in large bowl. Add 3/4 cup
shortening. Beat at low speed of electric mixer until coarse
crumbs form. Reserve 1 cup crumbs for topping. Add sour cream,
egg, 1 teaspoon almond extract, 1 teaspoon 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, 1/2
cup sugar, 3 tablespoons flour, 2 tablespoons shortening and 1/2
teaspoon vanilla in medium bowl. Beat until blended. Add egg.
Beat just until blended. Pour over batter. Combine pie filling
and 1/8 teaspoon almond extract in small bowl. Spread over cream
cheese mixture. For topping, combine reserved 1 cup crumbs and
1/2 cup almonds. Sprinkle over filling. Bake for 1 hour 5 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. Do not over bake. Cover edge of cake with foil, if necessary
to prevent over browning. Sprinkle additional nuts around edge and
over top of cake. 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. Serve immediately or refrigerate until
serving time. Refrigerate leftovers.
Makes 12 servings

*~*~*~*~*~*~*~*~*

For gift giving decorate a plate with
enamel or ceramic paint. Let dry. Place
cake on plate. Add recipe card.


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ENJOY!!

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Original Country Homespun Graphics by Grandma George