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Ingredients

Cake:

  • 1 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 to 1 1/2 cups raspberries (I like more raspberries in mine so I use 1 1/2 cups)

Cheesecake Swirl:

  • 8 oz cream cheese, softened
  • 1 egg yolk
  • 1/4 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla

Topping:

  • 1 1/2 cup brown sugar
  • 1 tablespoon flour
  • 1 1/2 teaspoons cinnamon
  • 1 tablespoon butter, melted

Instructions

  1. Preheat your oven to 350 degrees F. Lightly spray a 9x13inch cake pan with cooking spray, set aside.

Cake:

  1. In the bowl of an electric mixer add the butter and brown sugar, mix until creamy. Add the egg and vanilla and mix until combined. Combine the flour, baking soda and salt in a small bowl. With mixer on low, add flour mixture alternately with buttermilk, (about half of each, each time) mix until combined. Batter will be thick.
  2. Gently fold in the raspberries, being careful not to overmix and squish the raspberries. Pour batter into pan and spread into even layer.

Cheesecake Swirl:

  1. In a medium bowl, beat the cream cheese, egg yolk, sugar, flour and vanilla until smooth and creamy (you can use an electric or hand mixer). Place dollops of cream cheese mixture on top of the cake all over, then using a butter knife, swirl back and forth and up and down a JUST A FEW times (don't over swirl, you still want to see big streams/blobs of cream cheese filling on top. Set aside and make the brown sugar topping.

Topping:

  1. Combine the brown sugar, flour, cinnamon and melted butter in a bowl and stir to combine. Sprinkle brown sugar mixture over the top of the cake evenly.
  2. Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Let cool completely then enjoy! Serve with a scoop of vanilla ice cream.