Raspberry and Cream Brunch Cake


2 cups flour        1 teaspoon baking soda

1 teaspoon salt        1 cup packed brown sugar

2/3 cup chopped nuts        1 teaspoon cinnamon

1/2 teaspoon nutmeg        1/2 cup butter, softened

1 cup sugar        1 teaspoon vanilla

3 eggs            8 ounces sour cream

2 cups Raspberries**        plus 1 recipe cream cheese filling below


Preheat oven to 350 degrees. Stir together flour, baking soda, and salt; set aside. In a second bowl, mix brown sugar, nuts, cinnamon and nutmeg; set aside.

In a large mixing bowl, beat butter and sugar together until well-blended. Add eggs, one at a time, beating well after each.  Beat in sour cream. 

Add flour mixture and beat until smooth. Fold in raspberries by hand.

Spread half of the batter in a  greased 13x9x2-inch baking pan. Sprinkle half of the brown sugar mixture evenly over batter.

Drop cream cheese filling by the teaspoonful evenly over this. Drop remaining batter by the spoonful on top. Sprinkle with remaining brown sugar mixture.

Bake for about 30-35 minutes or until tester comes out clean.

Cream Cheese Filling Ingredients:

8 ounce cream cheese, softened

6 Tablespoons sugar

1 eggs

1/2 teaspoon vanilla

Cream Cheese Filling Directions:

Mix until smooth and creamy. Add egg and vanilla, beat well. 

Store extra in refrigerator until ready to use, keeps several weeks.


**Fresh or frozen blueberries, Peeled and chopped apples or peaches, dried apricots or cranberries all work or may be substituted for raspberries!**

Serves about 12-15