Ingredients:
1 8-ounce package cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
1 ½ cups granulated sugar
1 ½ teaspoons vanilla
4 eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1/8 teaspoon salt
1 cup of pitted fresh or frozen Balaton® tart cherries
¼ cup all-purpose flour
¾ cup chopped pecans
1. Preheat oven to 325° F / 165°C
2. Cream the cream cheese, butter, sugar, and vanilla until smooth.
3. Beat in eggs one at a time.
4. Mix together 2 ¼ cup flour, baking powder, and salt.
5. Fold flour mixture into cream cheese mixture.
6. Dredge cherries in ¼ 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:
Cook ingredients over medium heat stirring constantly until
mixture thickens, about 10 minutes. Remove from heat and stir in Amaretto.