Just in time for July 4th.....
A few years ago, I had the pleasure of dining at Bonge's Tavern in Perkinsville, Indiana. It was an awesome meal followed by an awesome dessert---a dessert I had never heard of before--- Sugar Cream Cake topped with a warm blueberry sauce. Oh. My. I have been wanting to reproduce that cake ever since. I do procrastinate however, so it wasn't until this week that I actually Googled the words "sugar cream cake". The resulting recipe is a mash-up of my Google search. I have no idea if it even comes close to the recipe Bonge's Tavern has on their menu. But dang it's good.
I made a special trip to the grocery store before work just to get blueberries, because that's how I am...it had to be red, white, and blue......
It didn't take long for someone to point out to me that my "Sugar Cream Cake" looked strikingly similar to a Gooey Butter Cake. Sure enough, the recipes are nearly identical, but for the name. In St. Louis it's Gooey Butter Cake. In Perkinsville Indiana, it's Sugar Cream Cake. The most perplexing thing? I've never made either one of them before. Serious oversight on my part.
"A rose by any other name would smell as sweet..."
Sugar Cream Cake
Slightly crisp around the edges, with a gooey center that's almost pudding-like, this Sugar Cream Cake is perfect for any celebration!
- 1 box yellow cake mix
- 1/2 cup butter, softened
- 4 eggs, divided
- 1 (8 oz) pkg. cream cheese, softened
- 4 cups powdered sugar
- 1 tsp. vanilla
- Preheat oven to 325 degrees F.; grease a 9x13 pan.
- In a large bowl, beat together the cake mix, butter, and 2 of the eggs. Batter will be thick. Spread on the bottom of the prepared pan.
- Beat together the remaining eggs, cream cheese, powdered sugar, and vanilla. Spread over the top of the crust.
- Bake for 30 to 40 minutes, or until the top is starting to brown. Cool completely. Serve with topping of your choice.
Prep Time: 00 hrs. 10 mins.
Total time: 50 mins.
Happy Independence Day, America!