I found this Cheesecake Swirled Brown Sugar Cake on Instagram only a couple of days before we were leaving for the shore. I had quite a bit to get done but that I was actually drooling on this particular cake and wanted it .
Regrettably, I needed to practice a few significant self-discipline to never make this cake since I knew that I had more pressing matters to do that.
I dreamt about this cake the entire week we were at Newport. We have home Saturday night and that I made this cake thing Sunday morning and trust me once I say YOU GUYS, THIS CAKE!!!
Ingredients
Cake:
- 1 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 Tsp vanilla extract
- 1 cup buttermilk
- 2 cups Bread
- 1 Tsp baking soda
- 1/4 Tsp salt
- 1 to 1 1/2 cups raspberries (I Enjoy more raspberries in mine so I Utilize 1 1/2 cups)
Cheesecake Swirl:
- 8 Ounce cream cheese, softened
- 1 egg yolk
- 1/4 cup sugar
- 2 Tbsp flour
- 1 Tsp vanilla
Topping:
- 1 1/2 cup brown sugar
- 1 Tbsp flour
- 1 1/2 Tsp cinnamon
- 1 Tbsp butter, melted
Directions
- Preheat your oven to 350 degrees F. Lightly spray a 9x13inch cake pan with cooking spray, set aside.
Cake:
- From the bowl of an electric mixer include the butter and brown sugarmix until creamy. Add the vanilla and egg and blend until blended. Blend the flour, baking soda and salt in a small bowl. With mixer on low, add flour mixture alternately with buttermilk, (roughly half of every time) mix till blended.
see full recipe: http://www.5boysbaker.com/cheesecake-swirled-brown-sugar-cake/
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