Tuesday, June 12, 2012
Strawberry Cheese Crumb Cake
Despite my deep love of chocolate, somehow warm weather brings out my desire for fruit based desserts. Oh, I'm not quite ready to give up the flour, butter and sugar. It's just that I'd rather see lemons and blueberries in the batter than cocoa powder and chocolate chips.
blueberry crumb cake. The cake itself is moist which not all of them are. The crumb topping is generous, which is so very important in a crumb topping and the lemon zest adds a certain something.
Crumb Topping Layer:
1/2 Cup sugar
1 Teaspoon cinnamon
1 Stick unsalted butter, melted
1 1/2 Cups all purpose flour
6 Tablespoons unsalted butter (at room temperature)
3/4 Cup sugar
1 Teaspoon vanilla
1/2 Teaspoon grated lemon zest
2/3 Cup sour cream
1 1/4 Cups all purpose flour
1 Teaspoon baking powder
1/4 Teaspoon baking soda
1/2 Teaspoon salt
1 Cup strawberry preserves combined with 1/2 cup of water
Confectioner's sugar for dusting
16 oz. Cream cheese
1/2 Cup sugar
2 Teaspoons vanilla
1 Teaspoon lemon juice
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 cheesecake layer, blend the 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 spring-form pan (you can also bake this in a 9" square baking dish). Spread the strawberry preserves 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 a pre-heated 350 degree oven for approximately 1 hour or until a cake tester comes out clean. Allow to cool completely before removing from the spring-form pan. Dust the top with confectioner's sugar before serving. Makes approximately 8-10 servings.
To see the original Barefoot Contessa recipe for blueberry crumb cake, click here.