Berry Cream Cheese Cake

This recipe comes from Epicurious. The beauty of it is it has bits of cream cheese that you fold into the batter and then bake. When you eat it warm you get a creamy bite!

The batter in the pan ready for oven

Warm out of the oven

Ingredients:

¾ cup (150g) dark brown sugar

2 large eggs

¾ cup (165g) sour cream

½ cup (113g) unsalted butter, melted

1 tsp vanilla extract

¾ tsp kosher salt

1 ½ cups (190g) all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

¼ cup (70g) cream cheese, cold

1 cup (160g) mixed fresh berries

1 Tbl turbinado sugar

Directions:

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.)