Butter and flour a 9-inch cake pan with removable rim (I used a springform cheesecake pan). In a large mixing bowl, beat butter, sugar, and 1 egg until pale and thickened. Beat in sour cream. Combine flour, baking powder and soda in a separate bowl and then beat the flour mixture into butter mixture until smooth. Spread evenly in the prepared pan.
Bake in a 350 degree oven until cake is pale golden and springs back slightly when gently pressed, approximately 15 minutes. (The original recipe calls for 20 to 25 minutes, but due to dry cake reports and the fact that it will continue to cook in the next step, I took it out after 15 minutes.)
While the cake is in the oven, beat cream cheese, powdered sugar, vanilla and remaining egg in a medium bowl until smooth. When the cake is removed from the oven, spread this mixture over the 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.
Allow cake to 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. I served the cake slightly warm and it was excellent, even though I forgot to sift powdered sugar over top as LindainMO suggested.
Originally Submitted
4/23/2012
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