Strawberry Cream Cheese Swirl Cake

This is a buttery cake topped with cream cheese-strawberry swirl, the cake can be baked in a 10-inch springform pan also, and is prepared totally on a food processor, the sour cream may be replaced with buttermilk.

• Ready In: 55 mins
• Serves: 9-12

Ingredients

• CHEESECAKE TOPPING

• 1 (8 ounce) package cream cheese, softened
• 3  tablespoons sugar (or to taste)
• 3  tablespoons flour
• 1  egg

• CAKE

• 1⁄2 cup butter, softened
• 1 1⁄3 cups sugar
• 1 1⁄2 teaspoons vanilla
• 1⁄2 teaspoon  lemon extract
• 2  eggs
• 1⁄2 cup sour cream
• 2 1⁄2 cups flour
• 1⁄4 teaspoon salt
• 2 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 3⁄4 cup  strawberry preserves

Directions

1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease a 13 x 9-inch baking pan.
4. To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl.
5. In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute).
6. Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds).
7. Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds).
8. Spoon batter into prepared baking pan.
9. Spoon on cream cheese mixture topping (don't worry if there are open spaces).
10. Drop jam dollups by teaspoonfuls over cake and cream cheese areas.
11. Swirl the jam and the cream cheese topping to make a gentle marble effect.
12. Bake for 35-40 minutes, or until cake is set and the topping seems dry.
13. Cool completely and dust with powdered sugar.