St. Louis Ooey Gooey Berry Butter Cake
Source of Recipe
adapted from Sunset Magazine
Recipe Introduction
I only used blueberries in this. I think it would also be wonderful with fresh raspberries or any combination of blueberries, raspberries, blackberries, etc. I just don't know if it would work with frozen berries though. The berries don't sink into the topping, they just stay on top. Just before serving, I lightly dusted the cake with sifted powdered sugar and it was so pretty! I might add some vanilla to the cake batter next time, too. It would make a good coffee cake.
List of Ingredients
Cake:
5 Tbsp. melted butter (no substitutes)
1/2 cup granulated sugar
2 large eggs, at room temp.
2/3 cup sour cream, at room temp. (use only full-fat, do NOT use low-fat or fat-free)
3/4 t. or so pure vanilla extract (not in the original recipe)
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
Topping:
4 ounces softened cream cheese (1/3 less fat is fine)
1 1/2 cup powdered sugar (I sifted it after I measured it)
3/4 t. or so pure vanilla extract (not in the original recipe)
1/2 cup fresh blueberries
1 cup fresh blackberries (or another cup of blueberries)
Recipe
(1) In a mixer bowl, beat butter, sugar,
and 1 egg until pale and thickened. Beat
in vanilla and sour cream. Combine flour, baking
powder and soda, then beat into butter
mixture until smooth. Spread evenly in
a buttered and floured 9-inch cake pan
with a removable rim.
(2) Bake in a 350o oven until cake is pale
golden and springs back slightly when
gently pressed, 20 to 25 minutes.
(3) Meanwhile, in bowl beat cream cheese,
powdered sugar, vanilla and remaining egg until
smooth. Spread over cake and arrange berries
on top. Bake until edges of topping are
set and lightly browned, but center still
jiggles when pan is gently shaken, 25 to
30 minutes.
(4) Let cake cool completely on a rack.
Loosen from rim with a knife, then push out.
Serve, or if making ahead, chill airtight
up to one day.
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