Prune Cheese

Originally inspired by a classic prune cake recipe, Mama Bear has added her own signature twist with cream cheese, sour cream, and parmesan. The result is a soft, rich, and comforting cake that has become one of our most popular creations.

Yield: 16 Mini cakes (2 scoops each)

Total Cook Time: 50 mins

Ingredients

• 3 tablespoons butter, softened

• 1 cup brown sugar

• 1 large egg, room temperature

• 2 cups wheat flour

• 2 teaspoons baking powder

• Dash salt

• 1 cup milk

• 1 container prunes

• 1 tub sour cream

• 150 g shredded parmesan

• 1 Cream cheese

  
  

Instructions

1. Grease cupcake baking tray.

2. Mix

   1. In a large bowl, beat butter and sugar until crumbly.

   2. Beat in egg.

   3. Whisk in flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition.

   4. Add prunes. Fold sour cream, shredded parmesan and cream cheese into batter.

   5. Preheat oven to176 °c

3. Cook

   1. Transfer to prepared pan.

   2. Bake until a toothpick inserted in center comes out clean, 20-25 minutes.

   

   1. https://www.facebook.com/100069501999768/videos/a.545721997754529/2216425588556227