Cream Cheese-Swirled Cherry and Mixed Berries Cake

Cream Cheese-Swirled Cherry and Mixed Berries Cake is a main course that serves 1. One portion of this dish contains roughly 32g of protein, 79g of fat, and a total of 2007 calories. For $6.42 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. 2896 people have made this recipe and would make it again. This recipe from Averie Cooks requires sour cream, vanillan extract, buttermilk, and vegetable oil. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is outstanding. Try Cream Cheese Coffee Cake with Summer Berries, Irish Cream Cheesecake With Mixed Berries, and Vacherin With Whipped Cream And Mixed Berries for similar recipes.

Servings: 1

Preparation duration: 10 minutes

Cooking duration: 52 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. In a large bowl, whisk together 1 cup flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg, optional salt; set aside. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla). Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth; set aside. In a small bowl, toss the fruit with 1 tablespoon flour. The flour helps to prevent the fruit from sinking while baking. Gently and briefly fold the fruit into batter. I used a frozen fruit blend with cherries, blueberries, blackberries, and raspberries. If using frozen, add the fruit frozen and do not thaw because frozen fruit runs and bleeds less than if  thawed. If using fresh fruit, baking time will be significantly (possibly drastically) less because the fruit is much warmer and won't chill down the batter overall, nor will it release any where near the water into the batter that frozen fruit does. Turn batter out into prepared pan; set aside. In a small bowl, whisk together the cream cheese with 1 tablespoon sugar until smooth. Dollop the cream cheese mixture haphazardly over the cake batter. With a toothpick, gently and lightly swirl the cream cheese. I don't do much swirling because I like to see bigger, noticeable patches of cream cheese rather than thin streaks in my cake; personal preference. Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden and rosy in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I estimate 50 to 55 minutes is a good range if using frozen fruit. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 30 to 60 minutes depending on the temperature of the berries going into the batter and how much water they release. Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners' sugar or a simple glaze. This vanilla cream cheese glaze, this buttery vanilla glaze, this browned butter glaze, or this lemon glaze are all excellent, quick, and easy options. Cake will keep airtight at room temperature for up to 5 days. Adapted from Blueberry Muffin and Buttermilk Pancakes Cake and Peaches and Cream Fluffy Muffin Cake

 

Step by step:

1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. In a large bowl, whisk together 1 cup flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg, optional salt; set aside. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).

2. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth; set aside. In a small bowl, toss the fruit with 1 tablespoon flour. The flour helps to prevent the fruit from sinking while baking. Gently and briefly fold the fruit into batter. I used a frozen fruit blend with cherries, blueberries, blackberries, and raspberries. If using frozen, add the fruit frozen and do not thaw because frozen fruit runs and bleeds less than if  thawed. If using fresh fruit, baking time will be significantly (possibly drastically) less because the fruit is much warmer and won't chill down the batter overall, nor will it release any where near the water into the batter that frozen fruit does. Turn batter out into prepared pan; set aside. In a small bowl, whisk together the cream cheese with 1 tablespoon sugar until smooth. Dollop the cream cheese mixture haphazardly over the cake batter. With a toothpick, gently and lightly swirl the cream cheese. I don't do much swirling because I like to see bigger, noticeable patches of cream cheese rather than thin streaks in my cake; personal preference.

3. Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock.

4. Bake until center is slightly domed and set, golden and rosy in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I estimate 50 to 55 minutes is a good range if using frozen fruit. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 30 to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.

5. Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners' sugar or a simple glaze. This vanilla cream cheese glaze, this buttery vanilla glaze, this browned butter glaze, or this lemon glaze are all excellent, quick, and easy options. Cake will keep airtight at room temperature for up to 5 days. Adapted from Blueberry Muffin and Buttermilk Pancakes Cake and Peaches and Cream Fluffy Muffin Cake

Nutrition Information:

covered percent of daily need