Cherry Cream Cheese Cake

1 8-ounce package cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
1 cups granulated sugar
1 teaspoons vanilla
4 eggs
2 cups all-purpose flour
1 teaspoons baking powder
1/8 teaspoon salt
1 cup of pitted fresh or frozen Balaton tart cherries
cup all-purpose flour
cup chopped pecans


1. Preheat oven to 325 F / 165C
2. Cream the cream cheese, butter, sugar, and vanilla until smooth.
3. Beat in eggs one at a time.
4. Mix together 2 cup flour, baking powder, and salt.
5. Fold flour mixture into cream cheese mixture.
6. Dredge cherries in cup flour, fold into batter.
7. Sprinkle pecans over bottom of an ungreased, Teflon-coated 10-inch angel food tube pan.
Bottom should be completely covered with pecans.
8. Spoon batter into pan on top of nuts.
9. Bake for about 75 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool in pan on wire rack. Ease cake out of pan and onto plate.

Cherry Sauce:
cup sugar
4 tablespoons cornstarch
cup water
4 cups pitted fresh or frozen Balaton tart cherries
to cup of Amaretto, optional

Cook ingredients over medium heat stirring constantly until mixture thickens, about 10 minutes. Remove from heat and stir in Amaretto.