3 1/2 cups all purpose flour
1/4 cup sugar
1 envelope fast-rising yeast
3/4 teaspoon salt
Pinch ground nutmeg
3/4 cup very warm water (120º F to 130º F)
1/4 cup butter (1/2 stick), melted
1 large egg
1/2 cup packed light-brown sugar
1/2 cup all purpose flour
Pinch ground cinnamon
3 Tablespoons cold butter, in pieces
1/3 cup pecans, chopped
1 (8-ounce) package cream cheese, at room temperature
1 large egg
2 teaspoons all purpose flour
1 teaspoon vanilla extract
1 cup cherry pie filling (from 21-ounce can)
To make the dough:
In large bowl, combine flour, sugar, yeast, salt and nutmeg.
In medium-size bowl, whisk water, butter and egg.
Add water mixture to flour mixture; stir until dough comes together.
Transfer to floured work surface.
Knead until smooth and elastic, about 5 minutes.
Oil large bowl.
Transfer dough to bowl; turn to coat.
Cover with clean towel.
Let rise in warm place until doubled in volume, 45 minutes.
To make crumb topping:
In medium-size bowl, stir together brown sugar, flour, salt and cinnamon.
With fingertips, rub in butter until texture resembles course meal.
Stir in chopped pecans.
To make filling:
In medium-size bowl, beat cream cheese, egg, flour and vanilla until smooth.
To assemble and bake:
Coat 10-inch spring form pan with cooking spray.
On floured surface, roll dough into 14-inch circle.
Transfer to prepared pan; press over bottom and halfway up sides.
Spread cream cheese mature over dough in bottom of pan but not up sides.
Top with 1 cup pie filling.
Refrigerate remainder for another use.
Sprinkle with crumb topping.
Cover pan with towel.
Let rise 1 hour; edges of cake will come almost to top of pan.
Heat oven to 375ºF.
Bake in 375ºF oven 40 to 45 minutes, until crust is puffed and browned and center is crispy.
Remove to wire rack.
Remove side of pan.
With 2 large spatulas, separate cake from pan bottom.
Let cool on rack until almost room temperature.
Cut into slices.