Cream Cheese Crumb Cake

If you read this blog on a regular basis then you know by the now that there are some twists I just can't resist adding to desserts. For example, if it tastes good on its own then it's bound to be better with a crumb topping. And, if there's a way to get a layer of cheesecake swirl into it, I will do so. But considering all that, I just don't understand why I needed someone else to show me that adding a cream cheese layer to my beloved crumb cake would be a good idea. I'm going to have to go see a doctor or something.

Anyway, now that my eyes have been opened and I've seen the light, let's pause for a moment to give credit to the James and Everett blog for this inspiration. I didn't use their exact recipe because I have my own beloved crumb cake recipe and I've added enough streusel and cream cheese to things by now to know how to do it. So, should you do it, too? Oh, heavens yes! Lovely moist crumb cake made even more luscious with the sweetened cream cheese running through it. Thick, crumbly crumb topping that everyone knows is the best part. You need this cake. Actually...now that I think about it, you don't. Because if you don't want it there will be more for me. Just forget I said anything at all. What cake?

Oh, all right, I'll share. As amazingly good as this cake was, I left it rather plain. A dash of cinnamon or touch of lemon next time would probably be worth trying. See, I knew there was a reason why I had to make it again. Enjoy!

Ingredients
(adapted from James and Everett)

Crumb Topping Layer:
1/2 Cup sugar
1 Stick unsalted butter, chilled and cut into 1" pieces
1 1/2 Cups all purpose flour
1/4 Teaspoon salt

Cake Layer:
6 Tablespoons unsalted butter (at room temperature)
3/4 Cup sugar
2 Eggs
1 Teaspoon vanilla
1 Teaspoon grated lemon zest
2/3 Cup sour cream
1 1/4 Cups all purpose flour
1 Teaspoon baking powder
1/4 Teaspoon baking soda
1/2 Teaspoon salt

Cheesecake Layer:
8 oz. Cream cheese
1 Egg
1/4 Cup sugar
1 Teaspoon vanilla

Make the crumb topping by mixing together the flour, sugar and salt. Cut in the butter with a pastry cutter or fork until the mixture resembles course crumbs. Cover and refrigerate while you prepare the batter.

To make the cake, cream the butter and sugar together using either a stand mixer or a hand mixer. Add the eggs, vanilla, lemon zest and sour cream and continue mixing until combined. In a separate bowl, combine the flour, baking powder, baking soda and salt. Slowly mix into to the batter just until combined.

To make the cheesecake layer, blend the ingredients with a hand mixer, stand mixer or food processor until thoroughly combined and free of lumps.

To assemble the cake, pour half the cake layer batter into a buttered and floured 9" round spring-form pan (you can also bake this in a 9" square baking dish). Pour the cheesecake batter over the cake batter and gently spread out. Top with the remaining cake batter. Crumble the crumb topping evenly over the batter and bake in a pre-heated 350 degree oven for approximately 50 minutes or until a cake tester comes out clean. Allow to cool completely before removing from the spring-form pan. Dust the top with confectioner's sugar before serving. Makes approximately 10 servings.