Raspberry Cream Cheese Crumb Cake
CHEESE FILLING
8 ounces natural cream cheese — room temperature
1/2 cup sugar
1/4 teaspoon grated lemon peel
1 egg yolk
1 Tablespoon flour
CRUMB TOPPING
6 Tablespoons unsalted butter — room temperature
1 cup flour
1/2 cup sugar
CAKE
10 Tablespoons unsalted butter — room temperature
3/4 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/2 pint raspberries — rinsed carefully & well drained
CHEESE FILLING – Preheat oven to 350 degrees. Butter the bottom & sides of a 9″ springform pan & set aside. Beat cream cheese in a medium bowl with a large spoon or mixer until creamy. Beat in sugar, lemon zest, lemon juice, egg yolk & flour. Continue beating until the mixture is very smooth, set aside.
CRUMB TOPPING – Combine butter, flour & sugar in a small bowl with a spoon or fingers until mixture forms big crumbs, set aside.
CAKE – Cream butter in large bowl; gradually add the sugar & continue beating until the mixture is light & fluffy. Beat in the eggs, one at a time; add vanilla. In small bowl, stir together the flour, baking powder & salt; add alternately with the milk to the butter mixture, mixing just until blended. Spread the batter in the springform pan, building up the sides slightly, working to within 1/2″ of the pan. Scatter half of the raspberries over the batter, spoon the cheese mixture evenly over the top, pressing them in gently so they adhere to the batter.
Bake until the cake & crumbs are golden. 1 hour 10 minutes to 1 hour 20 minutes. Cool the cake in the pan on a wire rack.
Source:
“Country Cooking in Illinois 1993″
