Berry Cream Cheese Cake Recipe
Spring is on the horizon and for me, that means excitedly trying out new recipes! I wanted to lean into a treat with a fruit-focus, to really bring a fresh and sweet flavor that I associate with springtime. Recently, Andrew purchased a cake recipe book and when I was flipping through it, I found on a berry cream cheese recipe to try out. After a little trial and error, we settled on a cake that not only tasted good, but also looked appetizing! And the cherry on top? We only needed one bowl for the mixing process. Very low maintenance and easy for all to try!
Berry Cream Cheese Cake
3/4 cup dark brown sugar
2 eggs
3/4 cup sour cream
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
3/4 teaspoon salt
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup cream cheese, cold
1 cup mixed frozen berries
1 tablespoon turbinado sugar
Preheat the oven to 350 degrees. Coat sides of cake pan with nonstick spray. Cut out a circle in parchment paper, leaving two long strips at either end that hang over the edges of the pan.
In a large bowl, whisk the brown sugar and eggs til foamy, about 1 minute. Whisk in sour cream, butter, vanilla, and salt until smooth.
Add in flour, baking powder, and baking soda, and whisk until well-combined and smooth.
Using your fingers, break up the cream cheese into teaspoon/tablespoon size chunks and scatter over top of mixture. Fold in cream cheese and 1/2 cup of the berries.
Pour the batter into the pan and gently tap on the counter to release air bubbles. Smooth the top with a spatula, then scatter the remaining berries and sprinkle with turbinado sugar.
Bake for 35-45 minutes, until puffed, golden, and a toothpick inserted into the center comes out clean. Set the pan on a rack to cool for 15 minutes, then lift the cake out using the overhung parchment paper strips. Serve and enjoy!
