You must be logged in to post a review.
Moist cake, sweet strawberry preserves, creamy cheesecake and a generous crumb topping all equal dessert heaven!
To make the crumb topping, combine the sugar and cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
To make the cake: Preheat oven to 350 F. In a large bowl cream together the butter and sugar 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 the listed ingredients with a hand mixer, stand mixer or food processor until thoroughly combined and free of lumps.
To assemble the cake, pour the cake layer batter into a greased 9″ round springform pan (you can also bake this in a 9″ square baking dish). Mix the strawberry preserves with the half cup of water and spread over the top of the batter. Pour the cheesecake batter over the preserves and, using a butter knife, lightly swirl together.
Crumble the crumb topping evenly over the batter and bake in the preheated oven for approximately 1 hour or until a cake tester comes out clean. Remove cake from the oven and allow it to cool completely before removing it from the springform pan. Dust the top with confectioners’ sugar before serving.
Adapted from a Barefoot Contessa recipe for blueberry crumb cake.
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!