What to Make for Breakfast: Cherry Cheese Cobbler

What a great weekend.  Nice and relaxing and just want I needed.  So I teased this recipe on Facebook on Saturday, so I figured I should probably post it, so that you can make it at home.  I’ve been putting together some recipes for the holidays, and I think this is a perfect make ahead dish that you could use for breakfast or serve on your dessert table.

Two factors came into play in the making of this recipe.  One was that I was left unattended in the store at the Cracker Barrel way too long.  This is the result.

The second was that my Mom let me borrow her “Taste of Home’s Best Holiday Recipes 2009” magazine. I adapted this from  the Peach Cobbler Coffee Cake recipe (well at least the batter).

This is what you will need:

Batter:

1 cup of butter, softened

1 cup of white sugar

3 teaspoons of vanilla

2 eggs

3 cups of flour

1 teaspoon of baking powder

1 teaspoon of baking soda

1 and ¼ cup of sour cream

Cream Filling:

2 (8 oz) packages of cream cheese (I used the 1/3 less fat and it worked just fine), softened

1 cup of white sugar

1 teaspoon of vanilla

1 (15 oz) can of pie filling, any flavor (but why not cherry?)

Here is the how to do it:

Pre-heat the oven to 350 degrees. In a medium bowl, mix your dry ingredients (flour, baking powder, baking soda).  In a large bowl, mix together (sorry, you need your mixer for this one), the butter and sugar, once that is creamy, add eggs one at time, and next add your vanilla.  Into that mixture, add your dry ingredients and sour cream, alternating them (tip: add your sour cream last). 

Mix your filling.  All the ingredients (cream cheese, sugar, and vanilla)can go in together.  Mix until smooth.

Pour about ¾ of the batter into a greased 9x13 pan.  Spread it out on the pan.  Over the batter pour the cream cheese mixture.  Next, pour the pie filling.  Drop spoonful of the remaining batter over the filling.

Bake for 60 minutes, the batter will be nice and brown when it comes out.

Enjoy!

~Cyn