CREAM CHEESE-FILLED CRUMB CAKE

MAKES ONE 13x9-INCH CAKE

I love cheese-filled crumb cakes from the bakery, so I decided to make my own using my recipe for crumb cake and adding a cream cheese filling. This is very good. There is just a little filling in the center and it is not as sweet as some store-bought varieties.

INGREDIENTS

Crumb Cake

1 cup butter

4 cups all purpose flour

1/4 teaspoon salt

2 cups sugar

4 teaspoons baking powder

2 eggs

1 cup milk

Cream Cheese Filling

8 ounces cream cheese, softened
1/2 cup sugar
1 large egg
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 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 rack to cool. To serve, cut into squares. Leftover cake should be refrigerated after a day.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.