Cream Cheese-Swirled Mixed Berry Cake
Serves 9
10 mins prep
52 mins cook
62 mins total
No mixer is needed for this easy mixed berry cake, which is as simple as making muffins! A mix of fresh or frozen fruit can be used, perfect for using up what’s seasonal or what you have on hand.
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Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
In a large bowl, whisk together 1 cup flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg, optional salt; set aside.
In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth; set aside.
In a small bowl, toss the fruit with 1 tablespoon flour. The flour helps to prevent the fruit from sinking while baking.
Gently and briefly fold the fruit into batter.
Turn batter out into prepared pan; set aside.
In a small bowl, whisk together the cream cheese with 1 tablespoon sugar until smooth.
Dollop the cream cheese mixture haphazardly over the cake batter. With a toothpick, gently and lightly swirl the cream cheese. I don’t do much swirling because I like to see bigger, noticeable patches of cream cheese rather than thin streaks in my cake; personal preference.
Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden and rosy in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I estimate 50 to 55 minutes is a good range if using frozen fruit. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 30 to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.
Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving.
Optionally, dust with confectioners’ sugar or a simple glaze. This vanilla cream cheese glaze, this buttery vanilla glaze, this browned butter glaze, or this lemon glaze are all excellent, quick, and easy options.