Strawberry Cheese Crumb Cake

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.