| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Cheesecake, Raspberries |
1 |
Servings |
INGREDIENTS
| 5 |
tb |
Melted butter or margerine |
| 1/2 |
c |
Granulated sugar |
| 2 |
lg |
Eggs |
| 2/3 |
c |
Sour cream |
| 1 |
c |
All purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 4 |
oz |
Softened cream cheese;; (1/2 a large pkg) |
| 1 1/2 |
c |
Powdered sugar |
| 1 |
c |
Blackberries such as Marion; (fresh; if frozen, first) |
| 1/2 |
c |
Blueberries; (ditto) |
INSTRUCTIONS
In a mixer bowl, beat butter, granulated sugar, and 1 egg until pale and
thickened. Beat in 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.
Bake in a 350 degree F oven until cake is pale golden and springs back
slightly when gently pressed, 20 to 25 minutes.
Meanwhile, in bowl beat cream cheese, powdered sugar, and remaining egg
until smooth. Spread over cake and arrange blackberries and blueberries on
top. Bake until edges of topping are set and lightly browned but center of
cake still jiggles when pan is gently shaken, 25 to 30 minutes.
Let cake cool completely on a rack. Loosen from rim with a knife, then
remove rim. Serve or, if making ahead, chill airtight up to 1 day.
Serves: 10
Per serving: 313 cal (135 cal, 43% from fat); 4.1 g protein; 15 g fat (8.9
g sat); 42 g carbo; 209 mg sodium; 79 mg chol.
Yield: 1 serving
Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Feb 16,
1998
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