Cream Cheese Cherry Cake

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MANILA, Philippines — You seldom use cherry filling. Most of the time, you use blueberry filling or strawberry filling for your cheesecakes, pies, tarts and pastries because they are more familiar to dessert lovers.

But cherry filling can be a unique twist to your baked goodies, and it can impart a totally different and exciting “tart-y” flavor to them as well.

Try making this Cream Cheese Cherry Cake by Chef Jackie Ang Po and experience the glorious difference. It’s good for special occasions or for no occasion at all.

Cream Cheese Cherry Cake

Ingredients:

1 cup Arla Butter

3/4 cup sugar

2 tsps. vanilla extract

3 eggs

1 3/4 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 cup Arla Cream cheese

1/3 cup sugar

1 egg

For the topping:

1/2 cup all-purpose flour

2 tbsps. brown sugar

1/4 cup almonds, chopped

1/4 cup Arla Butter

To finish:

1. Cream butter, vanilla and sugar until light.

2. Add eggs and continue creaming the mixture.

3. In a bowl, sift together 1 3/4 cups all-purpose flour, baking soda and salt. Mix well.

4. Alternately add the dry ingredients mixture and the liquid (all-purpose cream) to the batter.

5. Mix together all ingredients for the cream cheese filling.

6. Separately mix topping ingredients.

7. Assemble the cake. Layer the batter, cream cheese filling, and cherry filling. Spread topping mixture over it.

8. Bake in a preheated 325°F (160°C) oven until tester or toothpick inserted in the middle comes out clean.

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