Cherry Cream Cheese Brunch Cake

Methods/steps

heat oven to 350°F. grease 9-inch springform pan* with butter flavor crisco. flour lightly.
for cake, combine 2-1/2 cups flour and 3/4 cup sugar in large bowl. add 3/4 cup butter flavor crisco. beat at low speed of electric mixer until coarse crumbs form. reserve 1 cup crumbs for topping.
add sour cream, egg, almond extract, vanilla, baking powder, baking soda and salt to remaining crumb mixture in bowl. beat at medium speed until well blended. spread batter in bottom and 2 inches up side of pan.
for filling combine cream cheese, sugar, flour, butter flavor crisco and vanilla in medium bowl. beat until blended. add egg. beat just until blended. pour over batter. combine pie filling and almond extract in small bowl. spread over cream cheese mixture.
for topping, combine reserved 1 cup crumbs and almonds. sprinkle over filling. bake at 350°F for 55 minutes or until filling is set in center, crust is deep golden brown and toothpick inserted in center comes out fairly dry except for pie filling. (cover edge of cake with foil, if necessary, to prevent over-browning.) cool 15 to 20 minutes. loosen cake from side of pan with knife or metal spatula. remove side of pan. cool completely. remove bottom of pan using thin metal spatula or pancake turner. place cake on serving plate. garnish with additional nuts if desired. serve immediately or refrigerate until serving time. refrigerate leftovers.

* bake cake in 9-inch heart-shaped springform pan, if desired. note: to toast nuts, spread on baking sheet. bake at 350°F for 5 to 10 minutes or until golden brown, stirring occasionally.