Cream Cheese Crumb Cake

I don’t know what triggered my desire for a crumb cake, but I couldn’t get it out of my head, so I made one. I went looking and found one that was close to what I wanted to make.  I adapted it to my taste and it turned out great. A soft cake with a moist cream cheese layer, hiding under the crumb topping….lots of crumb topping!

Cream Cheese Crumb Cake

Crumb Cake is perfect for any time of year and you really can’t go wrong serving it as a breakfast treat but it is equally good served as a dessert, especially with a good cup of coffee after dinner. While I consider all dessert type foods as comfort food, crumb cake is right up there at the top of my comfort food list.

Cream Cheese Crumb Cake

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Cream Cheese Crumb Cake Cream Cheese Crumb Cake

 

Cream Cheese Crumb Cake
 
Prep time
Cook time
Total time
 
The cream cheese layer guarantee's a moist delicious crumb cake that you will love any time of day.
Author:
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
Instructions
  1. Preheat oven to 325, spray and 8 inch square pan with baking spray.

  2. For the cake,whisk together the flour, granulated sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the egg, milk, vanilla and vegetable oil. Stir the wet ingredients into the dry ingredients, batter will be thick. Spread the batter in an even layer in the baking pan.

  3. For the cream cheese layer, whisk together the cream cheese, egg and granulated sugar. Spread evenly on top of the batter.

  4. For the crumb topping, combine the flour, brown sugar, and cinnamon (if using) in a bowl. Drizzle with melted butter, stir together until crumbs form.

  5. Bake at 325 for 35 minutes or until the top crumbs have just started to turn golden brown. Allow to cool to room temperature then chill until ready to use.

Adapted from:<a href=”http://domesticfits.com” title=”Domistic Fits”></a>

Copyright 2014

23 thoughts on “Cream Cheese Crumb Cake

  1. I tried this recipe last night and it was amazing! I did have to cook it a little bit longer but aside from that it was great. My husband loved it. Thanks for sharing.

  2. I might be missing it, but I was wondering how many this recipe serves? Going to make it for Thanksgiving and want to be sure there is plenty, maybe even some left over.

    Thanks!

  3. This was amazing! I added a tablespoon of bourbon to the crust batter and the cream cheese filling. Then a teaspoon of pumpkin pie spice to the crumbs. Very tasty and I’ll most certainly make this again. I should also mention- I doubled the recipe and cooked it in a glass casserole dish.

  4. We had company over the weekend and I made this for a quick and easy breakfast before church on Sunday. I doubled the recipe and made it in a 9×13 and it turned out perfectly and was super yummy!

    Just my two cents – I think that the first commenter who was saying that the dough part was too dense and the cream cheese layer didn’t cook through simply over baked it. I had to ditch the toothpick test because the cream cheese layer would be overcooked if it didn’t leave a little residue. I had to bake it maybe 10 minutes extra but I think that was because of the bigger pan.

  5. Bake time is way off! Had to bake mine over an hour for the cream cheese to set. Crumbs also are way more powdery/ less buttery than the photos shown. Crumbs were this way even before baking. I do not live in high altitudes either.

  6. This looks good. am into crumbles lately. Did a blueberry, apple & lychee crumble and a caramel crumble. Gonna try this tomorrow.

  7. Andi, Thank You!!!! I’m really glad you tried and liked the recipe. I just paid a visit to you blog and see many good yummies on it. I’m sure I will try some of them. Nancy

  8. Hi! This turned out so yummy! Do I need to refrigerate it since there’s cream cheese in it? Sorry, somewhat new to this stuff :)

    • I’m sorry you didn’t like the cake part. As stated in the recipe, this is a dense batter, it needs to be to hold up the cream cheese filling and all those wonderful crumbs. There are reasons any cake recipe can go wrong. Over mixing the wet and dry, not getting it into the oven quickly and over baking are some of the main ones. Also check the freshness of you ingredients, baking powder especially.

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