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Thursday, July 8, 2010

Blueberry Cheese Danish Cake

It's rare that I make something and don't at least try a bite of it. It's why friends sometimes receive coffee cakes with a missing piece, or eleven muffins instead of twelve. But this cake was an exception. I tasted the batter, I licked the spoon from the filling, yet I never got a taste of the finished product. You see, this was a special request from Ryan's co-worker, whom I've never met, but whom Ryan promised I'd make a birthday treat for. Given the circumstances, I felt a little funny about cutting a wedge out of the cake before sending it to work with Ryan.

It was tough to resist, though, because this cake came out looking absolutely delicious! I'm always a little nervous to share something with people before a taste test, but my fear was unnecessary in this case. Ryan sent me an instant message at work (we work for the same company) and told me it was half eaten within the first fifteen minutes of announcing its presence. So while I can't give you a personal testimony to this cake, I don't think I need to!

Blueberry Cheese Danish Cake
adapted from Modern Comfort Food

For the cake-
-1 1/2 cups flour
-2 tsp baking powder
-1/4 tsp salt
-pinch of nutmeg
-1/2 cup butter, room temperature
-1 cup light brown sugar
-2 eggs
-2/3 cup sour cream
-2 tsp lemon juice
-1/2 tsp vanilla extract

For the topping-
-8 oz. cream cheese (I used 1/3 less fat)
-1/2 cup sugar
-1 tsp flour
-1 egg
-2 tsp lemon zest
-2 cups blueberries
-1/2 cup slivered almonds

1. Preheat the oven to 350F. Butter and flour a 9-inch cake or springform pan.
2. In a small bowl, sift together the flour, baking powder, salt, and nutmeg. Set aside.
3. In a large mixing bowl, beat butter until creamy. Slowly add brown sugar and beat until light and well-blended. Add eggs one at a time, beating for 2 minutes after each addition.
4. Alternate adding the flour mixture and the sour cream, half at a time (2 additions of each). Stir in the lemon juice and vanilla extract. Spread batter into prepared pan.
5. Clean mixing bowl and add cream cheese, sugar, flour, egg, and lemon zest. Beat until smooth and creamy. Top batter with cheese mixture, spreading evenly and leaving a bit of batter exposed around the perimeter. Sprinkle blueberries over cheese and sprinkle almonds around the edge of the cake.
6. Bake for 40-50 minutes until an inserted toothpick comes out clean. Cool before serving.

This post is linked to Eat at Home.