CREAM CHEESE CRUMB CAKE
Want this for breakfast this weekend? Its pretty easy to put together....Go visit baking blond and you can print off this recipe......It's pretty good and I'm thinking this is a keeper.
Another Pinterest find from baking blond. I changed this and baked in my black cast iron spider so I adjusted the baking time a little. She baked hers in a 8 inch baking pan and the spider was a little bigger then 8 inch.
I followed the directions as listed in the recipe from Baking Blond. Love the crumbs on top. The only problem is that you have a layer of those crumbs, then a later of cream cheese so to determine if the cake was done was a bit tricky. I used tooth picks and poked around, then I pushed the crumbs in the center of the cake to help in deciding if the cake was done.....it baked beautifully soft, and yummy.
Ingredients
- Cake:
- 1¼ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 large egg
- ½ cup whole milk
- 1 teaspoons pure vanilla extract
- 1 Tbsp canola oil
- Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 1 egg
- ¼ cup granulated sugar
- Crumb Topping:
- 1¾ cups flour
- ½ cup packed light-brown sugar
- ½ tsp ground cinnamon (optional)
- ½ cup unsalted butter, melted
Preheat oven to 325 and bake using a 8x8 inch sprayed baking dish
Using a medium size bowl, add the flour, sugar, baking powder and salt and whisk together. In another small bowl add the milk, egg, vanilla and oil and mix then add to the dry ingredients and mix. Pour this into the sprayed baking dish and spread the batter even.
Mix the cream cheese that is softened, with the sugar and the egg. Mix then spread this evenly over the cake batter.
In the same bowl add the ingredients for the crumb topping and mix together then sprinkle this evenly over the cream cheese mixture. Bake for about 35 minutes but that will depend on the size of your baking dish.
Keep refrigerated
Enjoy Andi
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