BERRY CREAM CHEESE CAKE
The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.
Provided by Yossy Arefi
Categories Fall Cranberry Cake Dessert snack Cream Cheese Quick & Easy
Number Of Ingredients 12
Steps:
- Position a rack in the center of your oven and preheat the oven to 350.F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
- In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, vanilla, and salt. Whisk until smooth and emulsified.
- Add the flour, baking powder, and baking soda to the bowl. Whisk until well-combined and smooth.
- Use your fingers to break up the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Fold in the cream cheese and ½ cup (80g) of the berries.
- Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the remaining berries over the top and sprinkle with the turbinado sugar.
- Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 45 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, wrapped tightly, in the fridge, for up to three days.)
- Flavor Variations
- Cranberry cream cheese cake: Substitute 1 cup (100g) fresh or frozen whole cranberries for the mixed berries. Fold half into the batter and sprinkle half on top.
- Apricot and berry cream cheese cake: Substitute a combination of 1 cup sliced apricots (170g) and 1/2 cup (80g) berries for the mixed berries. Make sure to save a few slices of apricots for the top.
- Use Another Pan
- Loaf: Fold 1 1/4 cups (200g) berries into the batter and sprinkle 1/4 cup (40g) over the top. Bake the cake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes.
- Round: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes.
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Weeza. com Morgan
[email protected]Overall, I was disappointed with this recipe. It was not worth the effort.
Kumar Rohit
[email protected]This recipe is missing some important steps. I had to guess at how to do some of the things.
J A R Y G a M a I n G
[email protected]This cake is way too complicated. I spent hours making it and it didn't even turn out well.
Pepe HERDZ
[email protected]I would not recommend this recipe. It was a waste of time and money.
Syed Hassan Ali Kazmi
[email protected]This cake was a disaster! The crust was soggy and the filling was runny. I followed the recipe exactly, so I'm not sure what went wrong.
JIBON NILOY
[email protected]The crust was a little dry, but the filling was delicious. I would try a different crust recipe next time.
Nasirkhan Khan
[email protected]This cake was a little too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
Taifur U'll isllam
[email protected]I'm not a huge fan of cream cheese cakes, but this one was really good. The berries added a nice tartness that balanced out the sweetness of the cream cheese.
Waleed Zeshan
[email protected]This cake is so easy to make and it tastes like it came from a bakery. I will definitely be making this again.
ndnahid bd71
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it!
Jwana Malebe
[email protected]This cake is amazing! The combination of berries and cream cheese is perfect. I highly recommend this recipe.
Aisha Namwanje
[email protected]I've made this cake several times and it always turns out perfect. It's so easy to make and the results are always delicious.
Cooper Jenke
[email protected]This berry cream cheese cake was a hit at my party! The crust was flaky and the filling was creamy and smooth. The berries added a pop of flavor and color. I will definitely be making this again.