Sugar Cream Cake2015-04-03
- Yield : 9" x 13" baking dish
- Servings : 18
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 60m
Indiana’s state pie is the sugar cream pie. Clearly, Indiana is on to something. I found several sugar cream cake recipes all attributed to Indiana restaurants and cafes, but they began with yellow cake mix. I worked with the recipe and came up with a good ratio of homemade yellow cake to balance out the gooey, sweet cream filling that makes this cake as if not more special than the state pie; soft yellow cake in harmony with dense cream cheese-based filling. Hoosiers, this one is for you!
- 1-1/2 cups sifted all purpose flour
- 1-1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup + 2 TB granulated sugar
- 1/3 cup unsalted butter, room temperature
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup + 2 TB whole milk
- 3-1/2 cups powdered sugar
- 8 oz pkg cream cheese, room temperature
- 2 large eggs
Preheat oven to 350 degrees. Spray a glass 9" x 13" glass baking dish with non stick baking spray. Set aside.
Sift together in a medium bowl, the flour, baking powder, and salt.
Cream together butter, and sugar in the bowl of a stand mixer. Add eggs, and vanilla; beat to mix. Add flour mixture alternating with milk. Begin and end with dry ingredients.
Beat batter an additional minute to homogenize everything. Spread batter into prepared pan.
Filling: Rinse out stand mixer bowl. Reattach with paddle. Beat together powdered sugar, cream cheese, and eggs.
Drizzle over batter covering all of the cake batter. Keep drizzling until all the topping has been used.
Bake in preheated oven for 30-40 minutes. The center needs to puff to ensure the filling and cake is done. Once the center has puffed, and the cake top is a rich golden brown, remove from the oven. Allow to cool before cutting.
While allowing the cake to cool makes it easier to slice, and serve, it is so deliciously gooey and messy when cut right away! Just a friendly tip.