Author Pam - For the Love of Cooking / Original by Sally's Baking Addiction
Equipment
9-inch Springform Cake Pan
Ingredients
Cake:
½cupunsalted buttersoftened to room temperature
1cupwhite sugardivided
2large eggsat room temperature
2tspvanilla extract
½cupfull-fat sour creamat room temperature
1⅓cupsflour
1tspbaking powder
¼tspbaking soda
¼tspsalt
1heaping cup fresh blackberries and raspberries
8ozfull-fat cream cheesesoftened to room temperature
Crumb Topping:
⅓cupbrown sugar
½cupflour
1½tsp ground cinnamon
3tbspunsalted buttercold and cubed
Lemon Glaze:
¾cuppowdered sugar
1½tbsp lemon juice
Instructions
Preheat oven to 350 degrees. Grease a 9-inch springform pan.
Make the cake by using a hand mixer or stand mixer to beat the butter and 3/4 cup white sugar together on high speed until creamy and pale yellow, about 2 minutes.
On medium speed, add 1 egg at a time, beating well after each addition.
Beat in the vanilla extract and sour cream, scraping down the sides of the bowl with a rubber spatula as needed.
Mix together the flour, baking powder, baking soda, and salt in a small bowl until well combined.
Add the flour mixture into the wet mixture until just combined. Gently fold in the blackberries and raspberries. Batter will be thick.
Spread the batter into the prepared pan. Set aside.
Make the cream cheese layer by using a hand mixer or stand mixer, beat the cream cheese and remaining 1/4 cup granulated sugar together until creamy and combined.
Gently spoon and spread the cream cheese layer over the cake batter evenly.
Make the crumb topping by combining the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry blender or a fork until the mixture resembles pea-sized crumbs.
Sprinkle evenly over cream cheese layer.
Place into the oven to bake for 60-65 minutes or until it no longer jiggles in the center. A toothpick inserted in the center should come out *mostly* clean. (A few moist crumbs are fine.) Side Note: Tent a piece of aluminum foil over the cake after 40 minutes, to help prevent over-browning around the edges.
Cool cake for at least 30 minutes before removing the sides of the springform pan.
Make the glaze by whisking the powdered sugar and lemon juice together until you reach your desired thickness. Drizzle icing over cake while it’s still warm. Slice and serve. Enjoy.