I love cherries, and so this was a natural for me.
You could use either frozen sweet cherries or canned sweet cherries.
Don’t use the cherry pie filling.
As a matter of fact, don’t use any kind of pie filling ever. It’s not good.
- 1 can of sweet cherries in juice or 1 bag of frozen cherries, thawed (place in a sieve and drain, SAVING the juice)
- 1 3/4 c flour
- the juice (up to 1/4 c)
- 1 tsp cinnamon
- 2 lg eggs
- 1 tsp vanilla
- 1 c sugar
- 5 tbsp butter, softened
- 4 oz of cream cheese, room temperature
- 1/2 c cream
- 4 tbsp butter, softened
- 1/4 c flour
- 3 tbsp sugar
- 1/2 tsp cinnamon
- Grease a 12 x 12 pan, or similar size pan. Pre-heat oven to 350°.
- In a mixer, beat together the cream cheese, 5 tbsp butter, sugar, and eggs, until fluffy.
- Add the vanilla, and the cherry juice, blend.
- In a bowl, mix the flour, baking powder, cinnamon, whisking together.
- Alternately add the flour and the cream until all incorporated.
- Spoon into the pan. Then put the cherries on top, and press lightly, about half way into the batter.
- Make the topping by combining the flour, rest of the butter, sugar, and cinnamon. (while cake is baking)
- Bake for about 35 minutes. Check with a skewer for doneness.
- Add the topping dotting the top, and bake for an additional 10-15 minutes, or less if the cake is pretty well done. Just turn off oven and leave cake in, until topping soft. Spread it with a knife around the top.
NOTES: It might be nice to add some toasted almond slices on the top after it comes out of the oven.
- Cherry loaf – childhood memories (crumblyplum.wordpress.com)
- Pineapple and Cherry Loaf (blissfullyscrumptious.wordpress.com)