I love cherries! This cherry cream cheese slice is exactly what I wanted! Its crunchy but soft, sweet but sour at the same time! I bet this is one of the most easiest dessert that I’ve made ever! Its simple that its pretty much impossible to make a mistake! 🙂
Most people tends to like using strawberries or plums, but I’ve decided to use cherries instead for this recipe. It has this really crispy crust and edges along with fresh cherries drizzled in a cake batter and cream cheese. The use of cream cheese brings a nice pattern and a next level in texture! Slices are great for sharing, if you enjoy them, check out this one and this one too!
This was the treat that I’ve first made in my last week’s church cell camp! I was so grateful that my team loved it! It was actually quite scary considered that I’m making it the first time for a bunch of 9 people. Imagine if it failed – it’s gonna be too embarrassing! Now that I was lucky enough to make it successful, I had really awesome feedback through friends wanting for a recipe! 🙂 This recipe is no secret and perhaps, have been published by many other food bloggers, but I like changing it slightly to make it a little different, and just another level of improvement! So I hope you will enjoy this special treat, (well for the cool winter in Sydney), best to serve with ice-cream too!
You’ll need (Makes 12 slices):
- 125 gram cream cheese
- 2 tablespoons caster sugar
- 1 teaspoon vanilla extract
- 240 grams unsalted butter
- 240 grams soft brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 200 grams self-raising flour
- 80 grams of cake flour
- 1 teaspoon baking powder
- 200 grams of cherries, pitted
- Ensure cherries are pitted and are dried with absorbent paper.
- Fully line a 20cm by 30cm rectangle pan with overlapping baking paper.
- Preheat oven to 180°C.
- Sift all flours and baking powder on a separate bowl, set aside.
- Beat cream cheese, vanilla and sugar until creamy. Leave aside.
- Cut cherries in to halves.
- Cream butter and brown sugar until light and fluffy in a separate bowl.
- Add in eggs one by one, beating well after each addition. Beat in vanilla extract.
- Put in half of sifted flour and fold with a spatula until combined and repeat with the rest of the flour.
- Put 40% of the batter into the lined pan, spread it around.
- Spoon ½ of the cream cheese mixture and randomly dollop all over the spread out batter. Use a fork, randomly score the cheese to form a swirly pattern.
- Arrange half the cherries over the batter. Gently press them in to stick.
- Pour in the remaining cake batter over cherries, spread the batter evenly.
- Repeat step 11 with the remaining cream cheese and arrange the rest of the cherries on top. Gently press the cherries in so they stick to the batter.
- Bake for 35 minutes or until skewer comes out clean.
- Cool in a rack for 5 minutes before serving.
- By substituting a small amount of self-raising flour with cake flour helps soften the slice, so it is soft and moist!
- Do not keep it at room temperature for more than 24 hours. Store in a air-tight container in the fridge. Warm it in the microwave for 10-20 seconds, and the cake will taste like freshly made.
- The cherries can be tarted/sour after being baked, if you hope to have a sweeter taste, try the canned cherries (However, I preferred fresh cherries!)
- If you cake batter is like a paste form, that is good – whilst spreading the cake batter over the pan, it can be messy, but that’s okay. The cake batter does not have to be leveled or super smooth, as long as it is evenly spread over the pan, its good.
- Feel free to substitute cherries with other seasonal fruits, peach, plums, strawberries, raspberries etc etc.
- If cherry is not in season, try canned cherries, they work the same.