WARM BUTTER CAKE

WARM BUTTER CAKE image

Yield 4 servings

Number Of Ingredients 11

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

Steps:

1 Preheat oven to 325 2 Spray 4 mini springform pans with baking spray 3 Prepare the cake batter. In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add vanilla. Add eggs one at a time and beat on low for 20 seconds after each addition. Whisk flour and salt, then add to creamed mixture. Beat on low until just incorporated, making sure not to over beat. 4 Prepare the cream cheese layer. In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract. 5 Pour cake batter into prepared springform pans then top with a layer of the cream cheese mixture. 6 Bake for 60 - 75 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes. 7 Cake can be made a day ahead. When ready to serve microwave until hot approx 1 minute on 80% power then with a kitchen blow torch brûlée the top and sides of the cake to caramelize the sugar crystals. 8 To serve this cake a la "Mastro's", top with a generous scoop of vanilla ice cream, drizzle with raspberry coulis and top with a sprig of fresh mint.