creamy cherry coffee cake

PREP AND COOK TIME 1 H 20 MIN
DIFFICULTY EASY
CANOT BE FROZEN
INGREDIENTS
FOR THE CAKE
250 g / 9 oz plain flour
175 g / 6 oz sugar
175 g / 6 oz butter
0.5 tsp baking powder
0.5 tsp bicarbonate of soda
0.25 tsp salt
1 egg beaten
175 ml /6 fl oz soured cream
0.5 tsp almond extract
 FOR THE FILLING
225 g / 8 oz cream cheese
55 g / 2 oz sugar
1 egg beaten
500 g / 18 oz canned cherries drained

1 FOR the cake: heat the oven to 180 (160 fan). Grease  a 23 cm/9 spring - form cake tin.
2 Combine the flour  and sugar in a mixing bowl and rub in the butter until crumbly. Set aside  about 0.35.  cup for the topping.
3. Add the baking powder. bicarbonate of soda and salt  then stir in the egg soured cream and almond extract until blended.
4 Press onto the base and 2.5 cm /1'' up the sides of the tin.
5 For the filing :beat together the cream cheese and sugar. Beat in the egg then spread over the crust. Place the cherries on top. Sprinkle with the reserved crumb mixture.
6 Bake for 50-60 minutes until the centre is set. Cool in the tin for 5 minutes, then place on a wire rack to cool completely. Chill until ready to serve