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Lovely, moist crumb cake made even more luscious with sweetened cream cheese running through it and a thick, crumbly crumb topping that’s always the best part!
Preheat oven to 350 F.
Make the crumb topping by mixing together the flour, sugar and salt in a medium sized bowl. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Cover and refrigerate while you prepare the batter.
To make the cake: In a large bowl cream the butter and sugar together using either a stand mixer or a hand mixer. Add the eggs, vanilla, lemon zest and sour cream and continue mixing until combined. In a separate bowl, combine the flour, baking powder, baking soda and salt. Slowly mix the dry ingredients into to the batter just until combined.
To make the cheesecake layer, blend these ingredients together using a hand mixer, stand mixer or food processor until thoroughly combined and free of lumps.
To assemble the cake, pour half the cake batter into a buttered and floured 9″ round spring-form pan (you can also bake this in a 9″ square baking dish). Pour the cheesecake batter over the cake batter and gently spread it out. Top with the remaining cake batter. Crumble the crumb topping evenly over the batter.
Bake in a preheated 350 F oven for approximately 50 minutes or until a cake tester inserted into the center comes out clean. Remove pan from the oven and set it on a rack. Allow cake to cool completely before removing it from the springform pan. Dust the top with confectioners’ sugar, if desired.
Adapted from James and Everett blog.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!