Wednesday, June 20, 2012

Strawberry Cream Cheese Cake

I saw a variation of this recipe on Pinterest  called a cobbler posted in Kitchen Scoop. It seems more like a moist cake or clafouti to me than a cobbler, you be the judge. I changed the prep to make it even easier, added vanilla because vanilla is better and raw sugar for sparkle. I keep a small bag of raw sugar just for topping baked goods. It's better than regular sugar because the coarse texture doesn't melt away during baking.

Strawberry Cream Cheese Cake

1/2 cup butter
1 egg, lightly beaten
1 cup milk
1 tsp vanilla
1 cup flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
2 quarts strawberries, washed & capped, cut in half
4 oz. cream cheese, cut in small pieces (this seemed like too little so I used more but not the whole 8 oz. pkg.)
2 tbsp raw sugar




Preheat oven to 350 F. Melt butter & pour into a 9x13 baking dish. In a blender mix egg, milk, vanilla and sugar. Pulse just until blended. In a small bowl, mix flour, baking powder and salt. Add to blender and pulse just to combine, don't go crazy use a light touch. Pour over the butter, but do not stir. Add the strawberries (I cut mine in half to get good coverage) and cream cheese pieces.  Sprinkle with raw sugar because I like the sparkle and crunch. 
Bake for 45 minutes, or until top is golden.

Notes: Some of the family did not like the cream cheese at all. I think you could leave that out, no problem. Any fruit you have on hand would work in this recipe as well. If you made this with unpitted cherries it really would be an easy, peasy clafouti.



Yummy with whipped cream or ice cream. We ate it for breakfast too, couldn't resist!

Until next time,

2 comments:

  1. Yum. And I totally understand the cobbler/cake/pie/crisp/fruity-dessert thing for breakfast.

    Thanks for sharing the recipe.

    ReplyDelete
  2. Kristi,
    Dessert, breakfast what does it matter it's fruit, right?

    ReplyDelete

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