Blackberry Cream Cheese Crumb Cake
Ingredients
The cake
-
½
cup
unsalted butter
-
1
cup
granulated sugar
-
2
large
eggs
-
2
teaspoons
pure vanilla extract
-
½
cup
full-fat sour cream
-
1 and ⅓
cups
all-purpose flour
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
1
heaping cup
fresh or frozen blackberries
-
8
ounces
full-fat brick cream cheese
The crumb topping
-
⅓
cup
packed dark or light brown sugar
-
½
cup
all-purpose flour
-
1 and ½
teaspoons
ground cinnamon
-
3
tablespoons
unsalted butter
Optional icing
-
¾
cup
confectioners’ sugar
-
1 and ½
tablespoons
milk, heavy cream, or lemon juice
-
½
teaspoon
pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C) and grease a springform pan.
- Make the cake batter by beating the butter and ¾ cup of sugar until creamy, then add eggs, vanilla, and sour cream, mixing well.
- Combine the dry ingredients and fold in the blackberries, then spread the batter into the prepared pan.
- Prepare the cream cheese layer by mixing the cream cheese with the remaining sugar and spreading it over the cake batter.
- For the crumb topping, mix brown sugar, flour, and cinnamon, then cut in cold butter until crumbly. Sprinkle over the cream cheese layer.
- Bake for 60-65 minutes until set, tenting with foil halfway through if needed.
- Cool for at least 30 minutes before removing from the pan and serving. Optionally, prepare icing and drizzle over the cake.
Nutrition Facts (estimated)
Servings
10
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
5g
Sodium
200mg
Cholesterol
80mg
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