Cherry Cream Cheese Cake

Recipe View Preheat oven to 325 degrees F (165 degrees C). (5 minutes)

Recipe View In a large bowl, cream together the softened cream cheese, butter, sugar, and vanilla extract until light and smooth. Beat in the eggs one at a time, ensuring each is fully incorporated. (10 minutes)

Recipe View In a separate bowl, sift together the 2 1/4 cups of all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the cream cheese mixture until just combined, being careful not to overmix. (5 minutes)

Recipe View In a small bowl, dredge the halved candied cherries in the remaining 1/4 cup of all-purpose flour. This will prevent them from sinking to the bottom of the cake during baking. Gently fold the floured cherries into the batter. (5 minutes)

Recipe View Sprinkle the chopped pecans evenly over the bottom of an ungreased 10-inch angel food tube pan, ensuring the bottom is completely covered. Add more pecans if needed. (2 minutes)

Recipe View Carefully spoon the batter into the prepared pan, on top of the pecan base. (3 minutes)

Recipe View Bake in the preheated oven for approximately 75 minutes, or until a wooden pick inserted into the center comes out clean. (75 minutes)

Recipe View Allow the cake to cool completely in the pan before inverting it onto a serving plate. Run a knife around the outside edge and the center tube to loosen the cake from the pan. (60 minutes)