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1
Preheat oven to 350F.
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2
Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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3
Sift first 7 ingredients into small bowl.
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4
Using electric mixer, beat butter in large bowl until fluffy.
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5
Add brown sugar and beat until well blended.
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6
Beat in egg yolks.
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7
Beat in flour mixture in 3 additions alternately with sour cream in 2 additions.
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8
Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions.
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9
Transfer batter to prepared pan.
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10
Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes.
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11
Cool cake 10 minutes.
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12
Cut around pan sides; release pan sides.
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13
Cool cake completely on rack.
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14
Mix berries and sugar in bowl.
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15
Mash fruit coarsely with fork.
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16
Let stand 20 minutes and up to 1 hour.
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17
Beat cream cheese and butter in large bowl until fluffy.
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18
Beat in sugar, then sour cream and vanilla.
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19
Cut cake horizontally into 3 equal layers.
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20
Place bottom layer, cut side up, on platter.
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21
Spread 1 cup frosting over.
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22
Spread half of filling (about 3/4 cup) over frosting, leaving 1/4-inch plain border at edge.
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23
Top with second cake layer and 1 cup frosting, then remaining filling.
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24
Top with third cake layer, cut side down.
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25
Spread remaining frosting over top and sides of cake.
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26
Refrigerate until frosting sets, about 1 hour.
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27
(Can be made 1 day ahead.
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28
Cover loosely; keep chilled until 1 hour before serving.)
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29
Garnish cake with 1/2 pint berries.
