WARM BUTTER CAKE

Serves: 6

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WARM BUTTER CAKE

Ready in: 1 HourTotal time: 1 Hour

Almost famous and utterly delicious~

Ingredients

CAKE BATTER:

• 2 cups (4 sticks) unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• 2 1/4 cups granulated sugar
• 2 large eggs, room temperature
• 1/2 teaspoon fine sea salt
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons vanilla extract

CREAM CHEESE LAYER:

• 4 ounces cream cheese, room temperature
• 1 egg, room temperature
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325. Spray 4 mini springform pans with baking spray.
2. Prepare the cake batter: In a stand mixer cream together the butter, cream cheese and sugar for 2 minutes. Add the eggs one at a time and beat on low for 20 seconds after each addition. Whisk together the flour and salt, then add to the butter mixture. Beat on low until just incorporated, making sure not to over beat.
3. Prepare the cream cheese layer: In a small bowl whip together the cream cheese and granulated sugar until smooth, then add the egg and vanilla extract. Pour the cake batter into the prepared springform pans and top with a layer of the cream cheese mixture. Bake for 60 – 75 minutes, or until the tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes.
4. Cake can be made a day ahead. When ready to serve, microwave until hot, approximately 1 minute on 80% power. With a kitchen blowtorch, brûlée the top and sides of the cake to caramelize the sugar crystals.
5. To serve, top with a generous scoop of vanilla ice cream, drizzle with raspberry coulis and top with a sprig of fresh mint.

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