- Preheating and Prep
Preheat oven to 325 degrees F (165 degrees C).
- Mixing the Ingredients
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.
- Plating and Serving
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.
- Baking to Perfection
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.
- Calories:419 kcal%20%
- Protein:6.0 g%12%
- Carbohydrates:47.0 g%15%
- Fat:23.0 g%46%
- Sugar:28.0 g%28%
- Salt:0.6 g%9%
- Energy:1753 kJ%29%
Cherry Cream Cheese Cake is a delicious and satisfying dish, Featuring (8 ounce) package cream cheese, white sugar and vanilla extract, perfectly balancing sweetness with texture in every bite. Serve slightly warm or at room temperature, dusted with powdered sugar or a scoop of vanilla ice cream alongside.
