This recipe looked sort of nuts - a cheesecake topped cake. And then I realized it would be similar to that Craig's Crazy Carrot Cake Cheesecake, which made it a must try. Conveniently, this will use the remaining sour cream leftover from the Rhubarb-Cranberry Ginger Cream Cheese Bars. The original recipe called for raspberries but blackberries are in season too and they'd be a good substitute.
I bought a lot of blackberries for this cake but the majority languished in my refrigerator over the 6 days since purchase. After picking out the good ones had only enough to bake into the cake and none at all to use as topping.
Blackberry Butter Cake
adapted from Cooking Club of America
click to print
CAKE
1 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter, softened
1/2 c sugar
1 egg
2/3 c sour cream
2 tbsp lemon juice
1 tsp vanilla extract
3/4 c fresh blackberries
TOPPING
2 (3-oz.) pkg. cream cheese, softened
1 c powdered sugar
2 eggs
1 tsp vanilla extract
2 c fresh raspberries
Heat oven to 325°F. Spray 8-inch springform pan with cooking spray. Whisk flour, baking powder, baking soda and salt in medium bowl.
Beat butter and sugar in large bowl at medium speed 3 to 4 minutes or until creamy and lightened in color.
Beat in 1 egg.
At low speed, beat in sour cream, lemon juice and 1 teaspoon vanilla until combined.
Beat in flour mixture just until incorporated.
Spoon batter into pan.
Sprinkle with 3/4 cup blackberries, pressing gently into batter.
Bake 25 to 30 minutes or just until top feels firm when lightly touched.
Meanwhile, beat cream cheese and powdered sugar in large bowl at low speed until smooth.
Beat in 2 eggs and 1 teaspoon vanilla until combined.
Slowly pour topping over partially baked cake.
If you pour the cheesecake batter directly into the middle of the cake, the pressure will cause the uncooked cake middle to get out of the way and puff up toward the surface.
Bake 25 to 35 minutes or until edges look firm and center moves slightly when pan is tapped but doesn’t ripple as if liquid.
It looked wet in the wrinkle, but upon close examination, I thought to myself, "I'm not sure, maybe another minute in the oven. Eh, whatever, I'll eat it anyway" and decided it was done. Turns out, it really was.
Cool completely in pan on wire rack. Sprinkle with 2 cups raspberries before serving if you have them. (Cake can be made 1 day ahead.) Cover and store in refrigerator.
I really had my doubts as to how well this would turn out especially after seeing how brown the cake edges were before pouring the cheesecake topping over it. The cake turned out just fine, though I do think baking it a few minutes less than more is a good idea. The edges of the blackberry cake portion did turn out a little drier than I prefer.
Overall this was wildly fascinating to me and tasted really good -- it was like eating two desserts rolled into one. Next time, I'll make it a point to bake the blackberry cake portion for less time, 5-10 minutes less than this time so it's still quite uncooked, then quickly pour the cheesecake over it. This will achieve more of a blackberry-cake-cheesecake swirl effect driving home the 2-in-1 dessert. Like Craig's Cheesecake. And certainly, having the extra blackberries to sprinkle over the top would be ideal.
Cost:
- all-purpose flour: $0.23
- unsalted butter, softened: $0.27
- sugar: $0.18
- eggs: $0.95
- sour cream: $0.52
- lemon: $0.23
- vanilla extract: $0.14
- 3/4 c fresh blackberries: $7.89
- cream cheese: $1.87
- powdered sugar: $0.21
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