Swirled Brown Sugar Cake

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Swirled Brown Sugar Cake
For the Cake:
1 1/2 cup brown sugar
1/2 cup butter, softened
1 egg
1 tsp vanilla extract
1 cup buttermilk
2 cups flour
1 tsp baking soda
1 cup raspberries
For the Cheesecake Swirl:
8-oz pkg cream cheese, softened
1 egg yolk
5 tbs sugar
1/4 tsp vanilla extract
For the Topping:
1 1/2 cup brown sugar
1 tbs flour
1 tsp cinnamon
1 tbs butter, melted
Preheat oven to 350°.
Lightly spray a 9x13inch cake pan with cooking spray, set aside.
For the Cake:
Place the butter and 1 1/2 cups brown sugar in the bowl of mixer, fitted with the paddle attachment, and mix until creamy and fluffy.

Add the egg and vanilla and mix to combine. Combine the flour and baking soda in a bowl, then alternately adding the buttermilk and 1/2 cup at a time of the flour mixture until combined. Batter will be thick.
Fold in the raspberries very gently, as to not squish them too much.

Pour batter into pan and spread into even layer.
For the Cheesecake Swirl:
Place the cream cheese, egg yolk, sugar and vanilla in the bowl of stand mixer, fitted with the paddle attachment and beat until smooth and creamy. Place tablespoons of the mixture on top of the cake all over, then use the dull edge of a butter knife and run it up and down the cake, then back and forth to create a swirled effect.
For the Topping:
Combine the brown sugar, flour, cinnamon and melted butter in a bowl and stir to combine. Sprinkle brown sugar mixture over the top of the cake evenly.
Bake for 40 to 50 min or until toothpick inserted in center comes out clean.

Let cool completely then enjoy!

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