Raspberry Cream Cake

My Dad has an amazing garden.  Grapes, raspberries, potatoes, rhubarb, carrots... all kinds of fabulous things.  Least year I made more pints of grape jelly than I can remember at this point.  I made jelly for an entire day.  The. Entire. Day.  And absolutely the best grape jelly ever.  So far this week, I have made two batches of red raspberry jam.  I had some golden raspberries as well, but I didn't know what to do with them.  I needed something simple and delicious, where the raspberries would take center stage and not be drowned out by the dessert.  I think this recipe fits the bill.  Start with a simple press-in crust, followed by berries, followed by a cream filling.  Recipe adapted from King Arthur Flour.

Raspberry Cream Cake

Crust:
1 1/2 cups all purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 egg
2 teaspoons vanilla
4 cups fresh raspberries (I used golden raspberries, but red is perfect as well)

Filling:
1 cup (8 ounces) sour cream
1 (8 ounce) package cream cheese, room temperature
1/2 cup granulated sugar
1 egg
2 teaspoons vanilla

Preheat the oven to 350F.  Spray a 9 1/2 inch springform pan with cooking spray.

Combine the flour, sugar, baking powder, salt, butter, egg and vanilla in the bowl of a stand mixer, and with the paddle attachment, beat until combined.  The dough will be very stiff.  Press the dough evenly onto the bottom of the prepared pan.  Pour the raspberries evenly over the dough.

In a medium bowl (or re-use your stand mixer), beat the sour cream, cream cheese, sugar, egg, and vanilla until well blended.  Pour the cream mixture on top of the raspberries and spread evenly.

Bake the cake in the preheated oven for 60 minutes, or until the edges of the cake are lightly browned.  Remove the cake from the oven and let cool to room temperature before serving (or refrigerate until ready to serve).  When ready to serve, run a knife around the edge of the cake to loosen from sides of the pan, then remove side of pan.  Makes about 16 servings.

Enjoy!  -Cardamommy