- 12
- 35 mins
- 215 mins
Ingredients
- 2 c flour
- 2 t baking powder
- 1 t kosher salt
- 5 oz. Parmigiana Reggiano cheese, finely grated (1-1/4 c)
- 1 c unsalted butter, softened
- 2 c sugar
- 4 eggs, lightly beaten
- 4 oz. pkg cream cheese, softened and cut into cubes
- 8 oz. sour cream
- 1 c whipping cream
- 2 T powdered sugar
- 1/4 t cinnamon
- Fresh blackberries
- Fresh mint
Preparation
Step 1
Preheat oven to 350°. Butter and flour a 9 x 13" baking pan. In a large bowl stir together flour, baking powder, and kosher salt. Stir in grated cheese.
Beat butter and sugar on medium high speed for 5 minutes. Reduce speed to medium; slowly drizzle in beaten eggs and beat thoroughly. Add cream cheese and beat until combined, batter will look slightly curdled. Reduce speed to low; alternately add 1/3 of the flour mixture and 1/3 of the sour cream until both are nearly incorporated. Stop mixer; use a spatula to finish mixing ingredients. Transfer batter to prepared pan, spreading evenly.
Bake about 45 minutes or until toothpick comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan and cool on wire rack.
For whipped cream, combine whipping cream, powdered sugar, and cinnamon in a chilled mixing bowl. Beat with mixer on medium speed until soft peaks form. Chill until serving time.
Heat grill to medium. Cut cooled cake into 12 pieces. Grill cake slices without moving for 1 to 1-1/2 minutes or until lightly toasted. Carefully turn; grill 1 more minute. Watch carefully - cake toasts quickly. Using metal spatula, remove from grill. Serve warm with whipped cream, berries and mint.