This delicious cake was last week's Shabbat morning treat. Ever have a cherry- cheese knish? My father used to get them every Saturday night from the pizza store and they were heavenly! The flavor of this cake reminds me of those long ago knishes- the buttery base, topped with a cheese cake-y layer and then some cherry jam and just to add a few more delicious calories- a butter crumb topping. Now, wouldn't you want a slice of that with your morning coffee? Unfortunately, if hubs and I had eaten the whole thing ourselves (something not beyond the realm of possibility) we would have not enjoyed the consequences so we tried to share the wealth with some friends who were more than happy to oblige. It's good stuff, let me tell you. Perfect for breakfast, brunch or dairy dessert and you can change up the flavor by trying out different jams- raspberry would also be delicious. It's a keeper! Enjoy!
2 1/4 cup flour
3/4 cup sugar
3/4 cup butter cut into pieces
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sour cream
1 tsp vanilla
1 cup (8oz) cream cheese
1/4 cup sugar
1/2 cup good quality cherry jam
Grease and flour a 9 inch spring form pan and preheat the oven to 350. Combine the flour, sugar and butter in a food processor till you get course crumbs. Set aside one cup of it for later. To remaining mixture add b.p, b.s, salt, sour cream , vanilla and egg. Process till smooth.
Spread batter into bottom and a little up the sides of the pan.
In a mixer beat the cream cheese, sugar and egg till smooth. Pour into the pan over the base. Carefully spread the jam over the cheese mixture and then sprinkle the top with the remaining crumbs. Bake at 350 for about 40-45 minutes.