Home > Cakes, Dessert > Coffee Crumb Cake with Lemon Cheesecake Filling

Coffee Crumb Cake with Lemon Cheesecake Filling

I sometimes feel that butter cakes are rather plain and boring. And they are seldom their worth in calories ( we all know how much butter that goes into them, hence the name).

Sure, you can use very high quality butter to make them extra fragrant and delectable. But instead of doing that today, i have decided to use the extra money i would have spent on more expensive butter and bought some cream cheese instead.

Two slices of butter cake sandwiching a cream cheese filling.

:)

And of course we have to mention the crumb toppings.

Crumbly crumb toppings made of butter, flour and brown sugar.

 

Boring buttercake no more!

Let’s DigIn!

Buttery Cream Cheese Coffee Cake
Recipe taken from Kitchen Lab
CAKE

1 cup (225g) butter (no substitutes)
1 cup caster sugar
2 eggs
1/4 cup sour cream (I used crème fraiche)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

FILLING

2 (8 oz or 250g each) packages cream cheese, softened
1 egg yolk
1 cup caster sugar
1 teaspoon vanilla

TOPPING

1/4 cup light brown sugar
1/2 cup flour
1/4 cup butter

Set oven to 350F (175C) with oven rack set to second-lowest position. Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly). Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream or crème fraiche; beat well (about another 3 minutes). In a bowl, sift together flour, baking powder and salt.Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick). Spread more than half of the batter in the prepared baking pan. In another bowl, cream together all filling ingredients, then carefully spread over the cake batter. Spoon the remaining cake batter over the top of the cheese mixture. Mix all topping ingredients, pinching together with fingers until the consistency is like crumbs, and sprinkle over the top. Bake for about 50-55 minutes or until middle feels set and not jiggly.

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  1. September 21, 2011 at 11:02 am | #1

    Brilliant! I am diggin in now.

  2. September 21, 2011 at 1:06 pm | #2

    That looks simply amazing.

  3. September 21, 2011 at 7:36 pm | #3

    This reminds me of that cream cheese coffee cake thing from Entenmann’s only better because of the lemon. Yum!

  4. September 22, 2011 at 4:14 am | #4

    perfect snack for an afternoon tea break ;)

  5. September 22, 2011 at 12:33 pm | #5

    delicious with the cream cheese filling..divine! i like plain buttercakes too!!ha!

  6. September 23, 2011 at 11:36 am | #6

    What a great idea for a new twist on crumb cake. I love this.

  7. Kim
    September 25, 2011 at 1:46 am | #7

    This coffee cake looks fantastic. I am so going to make this, but after reading over the recipe a few times, I couldn’t see where the lemon comes in as it is not listed in the ingredients.

    • crustabakes
      September 26, 2011 at 10:12 am | #8

      whooops, i am so so sorry. i just added lemon extract along with the vanilla. sorry for the blunder!

  8. September 25, 2011 at 4:14 am | #9

    Lemon cheesecake filling? Oh, I do need this! :)

  9. January 5, 2012 at 4:33 pm | #10

    Is that one teaspoon of Lemon Extract??

  10. Brenna
    April 5, 2012 at 6:16 am | #11

    I am wanting to clarify before trying to bake this beautiful cake… is there vanilla only in the filling?… and where (the filling? the cake? the topping?) and in what amount does the lemon extract come into the recipe?

    • crustabakes
      April 6, 2012 at 2:04 am | #12

      Oh, my, i am so sorry, i just realized that i left out the lemon extract here. The lemon extract goes into the filling. sorry about that!

  11. Beth
    February 16, 2013 at 7:57 pm | #13

    I’m making this for a family get-together, and I know this has been previously asked, but how much lemon extract does this recipe call for?

  12. Danielle Spinella
    August 5, 2013 at 11:43 pm | #14

    This looks delectable and a must try for me! Great job on the instructions and step-by-step photos. The cheesecake filling looks awesome.
    I found a great place online to get delicious NY Style Crumb Cakes called http://www.crumbcakecreations.com. Since we moved to Florida in 2010, its difficult to find Crumb Cake like we had back home in Jersey.

  13. Paige
    October 4, 2013 at 8:41 pm | #15

    It was ok but the outside cooked a lot faster then the inside. It was not as goo as I was hoping for but it was easy to make.

  14. Sandra
    October 6, 2013 at 11:38 pm | #16

    I cut it in half and put in a pie plate. Also skipped the egg yolk in the filling and used the juice of one lemon. Then put a blueberry topping on it. Very good

  1. February 27, 2013 at 3:54 pm | #1

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