3/4 cup (5 oz) pecans, chopped (or substitute another nut, coconut or oatmeal)
3 tbsp (1 1/2 oz) melted butter
2 tbsp ushukela
1/4 cup (1.5 oz) brown sugar
3 oz (just less than half a block) cream cheese, room temperature
1 tbsp ushukela
1/2 cup (4 oz) butter
3/4 indebe (6 oz) ushukela
1 tsp i-vanilla
2 cups ( 9 oz) all purpose flour
I-1 tsp baking powder
1 tsp isoda yokubhaka
1 / 2 tsp usawoti
1 cup greek yogurt or labne
1 cup (8 oz) cherry pie filling (or other fruit filling) or cherry jam (or your favorite flavor jam)
Hlangisa i-oven iye ku-350º F (170º C)
Butter and flour a 9" square pan.*
In a small bowl, beat the cream cheese until soft and smooth. Add the single egg and 1 tbsp sugar and continue to beat until creamy.
In another bowl, place the flour, baking powder, baking soda, and salt in a small bowl and stir well.
Cream butter and sugar together in a large mixing bowl (I used my KitchenAid mixer) until fluffy and light. Add the eggs, one at a time, clearing well after each addition; then add the vanilla.
Add about one third of the flour, and mix well.
Next, add about a third of the yogurt/labne, and incorporate into the mixture. Continue two more times, until the flour and yogurt/labne is used, occasionally using a spatula to scrape the sides and bottom.
Place half of the batter into the 9x9 pan. Spoon the jam evenly over the batter. Next, spread the cheese mixture over the jam layer. Spread the remaining cake batter over the top.
Using a knife, swirl through the cherry cheese coffee cake to marbleize the inside layers. Now sprinkle the streusel topping over the cake.
Bake for 50 minutes to an hour, or until cake tester comes out clean.
Allow to cool slightly, before cutting. Serve warm with tea or coffee.