CHEESECAKE SWIRLED BROWN SUGAR CAKE

When I see the words cheesecake swirled and brown sugar in the same sentence, you’ve completely got my attention.

I saw this Cheesecake Swirled  Brown Sugar Cake on Instagram just a few days before we were leaving for the beach. I still had quite a bit to get done but I was literally drooling over this cake and wanted it right then.

Sadly, I had to practice some major self-discipline to not make this cake because I knew I had more pressing things to get done.

I dreamt about this cake the whole week we were in Newport. We got home Saturday night and I made this cake first thing Sunday morning and trust me when I say YOU GUYS, THIS CAKE!!!

Ingredients

• Cake:
• 1 1/2 cup brown sugar
• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 to 1 1/2 cups raspberries (I like more raspberries in mine so I use 1 1/2 cups)
• Cheesecake Swirl:
• 8 oz cream cheese, softened
• 1 egg yolk
• 1/4 cup sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• Topping:
• 1 1/2 cup brown sugar
• 1 tablespoon flour
• 1 1/2 teaspoons cinnamon
• 1 tablespoon butter, melted

Instructions

1. Preheat your oven to 350 degrees F. Lightly spray a 9x13inch cake pan with cooking spray, set aside.
2. Cake:
3. In the bowl of an electric mixer add the butter and brown sugar, mix until creamy. Add the egg and vanilla and mix until combined. Combine the flour, baking soda and salt in a small bowl. With mixer on low, add flour mixture alternately with buttermilk, (about half of each, each time) mix until combined. Batter will be thick.
4. Gently fold in the raspberries, being careful not to overmix and squish the raspberries. Pour batter into pan and spread into even layer.
5. .......................................

for full recipes please see : www.5boysbaker.com

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