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Cream Cheese-Filled Crumb Cake

Makes one 13x9x2-inch cake

I must admit that I love cheese-filled crumb cakes from the bakery, but they are usually too sweet so I decided to make my own. I started with my grandmother's Pennsylvania Dutch crumb cake, listed in the similar and related recipes, which we all love and have made for years. All I did was add a cream cheese filling. It turned out delicious, and I have heard from other people who have made it with equal success. There is a little less of the filling than in most store-bought varieties which I like because it is not as sweet. This cake is very easy to make and it is a perfect treat for breakfast, brunch, dessert or a potluck event.

Cream Cheese-Filled Crumb Cake Recipe Photo (Photo by Lynn. See below.)

   Cream Cheese Filling

For the cake, preheat oven to 350° F. Grease a 13x9x2-inch cake pan. In a large bowl, combine the butter, flour, sugar, salt and baking powder. Mix with your hands to form crumbs. Take out just enough for crumbs on top of cake, about 3/4 cup. Set aside. To the remaining crumbs add the eggs and milk; beat well.

For the filling, place all the ingredients into a medium bowl and beat with a whisk or handheld mixer until smooth.

To assemble, spread half the cake batter into the cake pan. Spread the cream cheese mixture on top to within about 1/2-inch of the edges. Gently spread the remaining batter on top of the cream cheese. Sprinkle the top with the reserved crumbs. Bake for 40-45 minutes or until cake tester inserted in center comes out clean. Remove from oven and set on a cooling rack to cool completely. To serve, cut into small squares.

Notes: Leftover cake should be wrapped well and refrigerated after a day so the cake does not dry out. Individual portions can be wrapped, placed in a freezer bag and frozen for up to three months.

The photo above of this recipe was found at