Rustic Berry and Cream Cheese Snacking Cake with Dark Brown Sugar
This Berry Cream Cheese Cake is a moist, tangy snacking delight inspired by Detroit’s Sister Pie. It features dark brown sugar for depth and cold cream cheese studs for a creamy textural contrast.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 60 mins
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3/4 cup dark brown sugar (150g)
2 large eggs
3/4 cup sour cream (165g)
1/2 cup unsalted butter, melted (113g)
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1 1/2 cups all-purpose flour (190g)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup cream cheese, cold (70g)
1 cup mixed fresh berries (160g)
1 tablespoon turbinado sugar
Instructions
1. Preheat oven to 350 Fahrenheit. Butter an 8-inch square pan and line with a parchment paper sling.
2. Whisk dark brown sugar and eggs in a large bowl until pale and foamy (about 1 minute).
3. Add sour cream, melted butter, vanilla, and salt. Whisk until smooth and emulsified.
4. Add flour, baking powder, and baking soda. Whisk until well-combined and smooth.
5. Break cold cream cheese into teaspoon-size pieces. Fold cheese and 1/2 cup of berries into the batter.
6. Pour batter into the pan and tap to release bubbles. Smooth with a spatula.
7. Scatter remaining 1/2 cup berries on top and sprinkle with turbinado sugar.
8. Bake 30 to 45 minutes until golden and a tester comes out clean.
9. Cool in pan for 15 minutes, then lift out to cool completely on a rack.
Notes
Keep cream cheese cold before adding to ensure creamy pockets.
Substitute cranberries or apricots for different seasonal variations.
Store wrapped in the fridge for up to three days.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 22g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Find it online: https://www.flavourrecipe.com/berry-cream-cheese-cake/