Cream Cheese Filled Cake

    Cream Cheese Filled Cake


    63 people made this

    About this recipe: This moist cake is filled with a sweetened cream cheese and topped with a crunchy nut topping. Enjoy for afternoon tea or for dessert.

    Makes: 1 26cm tube cake

    • 170g cream cheese, softened
    • 3 tablespoons icing sugar
    • 2 tablespoons lemon juice
    • 250g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 110g butter, softened
    • 200g caster sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 225ml soured cream
    • 60g finely chopped walnuts
    • 2 tablespoons caster sugar
    • 1/2 teaspoon ground cinnamon

    Prep:30min  ›  Cook:40min  ›  Extra time:10min cooling  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 26cm tube cake tin. In a small bowl, beat cream cheese, icing sugar and lemon juice until smooth; set aside.
    2. In a medium bowl, stir together flour, baking powder, bicarbonate of soda and salt; set aside.
    3. In a large bowl, cream together the butter and 200g caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
    4. Beat in the flour mixture alternately with the soured cream, mixing just until incorporated. Pour half of batter into prepared tin.
    5. Spoon cream cheese mixture on top of batter to within 1.25cm of tin edge. Spoon remaining batter over filling, spreading to tin edge.
    6. In a small bowl, combine chopped nuts, 2 tablespoons caster sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in tin.
    7. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a serving plate and serve warm.

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