Cream Cheese Crumb Cake

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.