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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Raspberry butter cake with a cheese cake like topping. (Cooking pleasure April/May 08) Ingredients:
cake |
1 c ap flour |
1/2 tsp baking powder |
1/2 tsp baking soda |
1/4 tsp salt |
6 tbs unsalted butter, softened |
1/2 c sugar |
1 egg |
2/3 c sour cream |
2 tbs lemon juice |
1 tsp vanilla |
3/4 c fresh raspberries |
topping |
2 (3oz) pkg cream cheese, softened |
1 c powdered sugar |
2 eggs |
1 tsp vanilla |
2 cups fresh raspberries |
Directions:
1. heat over to 325. Spray 8in springform pan with cooking spray. Whisk flour, baking powder, baking soda and salt in med bowl
2. Beat butter and sugar in large bowl at med speed 3 to 4 mins or until creamy and lightened in color. Beat in 1 egg. At low speed beat in sour cream, lemon jice and 1 tsp vanilla until combined. Beat in flour mixture just until incorporated. Spoon batter into pan. Sprink with 3/4 c raspberries, pressing gently into batter. Bake 25-30 mins or just until top feels firm when lightly touched
3. Meanwhile, beat cream cheese and powdered sugar in large bowl at low speed until smooth. Beat in 2 eggs and 1 tsp vanilla until combined. Slowly pour topping over partially baked cake. Bake 25 to 35 mins or until edges look firm and center moves slightly when pan is tapped but doesn't ripple as if liquid.
4. Cool completely in pan on wire rack. Sprink with 2 cups raspberries before serving. Cover and store in frig.
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