Ingredients
- Cream cheese mixture
- 125 gm cream cheese
- 2 Tbsp sugar
- 1 tsp vanilla extract
- Cake batter
- 120 gm butter
- 120 gm soft brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 140 gm all purpose flour
- 1 / 2 tsp baking powder
- 200 gm raspberries and strawberries
Preparation
Step 1
1. Rinse fruits and set aside to air dry.
2. Fully line a 8 inch shallow square pan with overlapping baking paper.
3. Preheat oven to 160(fan)/180C.
4. Sift flour with baking powder, set aside.
5. Beat cream cheese, vanilla and sugar until creamy, put into a plastic bag.
6. Cut the strawberries and tear raspberries into halves.
7. Cream butter and brown sugar until light and fluffy.
8. Add in eggs one by one, beating well after each addition. Beat in vanilla extract.
9. Put in half of sifted flour and beat until combined and beat in the balance of flour.
10. Put 40% of the batter into the lined pan, spread it around.
11. Snip a corner (abt 8mm) off the plastic bag with cream cheese in it. Squirt ½ the cream cheese all over the spread out batter.
12. Arrange half the fruits over the batter. Gently press them in.
13. Dollop remaining batter over fruits, press and spread the batter over the fruit.
14. Squirt the balance of cream cheese over cake and arrange the balance of fruits. Gently press the fruits in.
15. Bake for 35 minutes or until skewer comes out clean.
Verdict:
Very soft and moist!!! The cream cheese ripple added a special dimension to the taste of the cake. Creamy and dense compared to the soft moist cake. Yummylicious! As predicted, the berries turned tarter after being baked. The strawberries were still fine, but the rasps are…. Hahaha, squince a bit when you eat. But then, the next day, the tartness mellowed and was longer as sharp. Same thing happened to my Stone Fruit Tea Cake 2. It only tasted fragrant and sweet the next day. So, if you ever find the cake to be too sour for your tastebud, keep it for one day, it’ll be much better.
Do not keep it at room temperature for more than 24 hours. It contains cream cheese and you better chill it to prevent it from turning bitter and bad. Warm it in the microwave for 10-20 seconds, and the cake is very nice when eaten warm.