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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

Ingredients

   Cake
  • 1 cup butter, preferably unsalted, room temperature
  • 4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups granulated sugar
  • 4 teaspoons baking powder
  • 2 large eggs, room temperature
  • 1 cup milk, room temperature
   Cream Cheese Filling
  • 8 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

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 to 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.

Photo Credit: My recipe with the photo above, submitted by Lynn, was found at food.com.

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No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


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