Berry Cream Cheese Crumb Cake (Small Batch)
Light and fluffy vanilla cake stuffed with cheesecake filling and topped with berries and streusel.
Ingredients
Mixed Berries
- 180 g blackberries and raspberries (1 ½ c.)
- 2 tsp. granulated sugar
Brown Sugar Streusel
- 35 g unsalted butter (2 ½ tbsp.)
- 55 g light brown sugar (¼ c.)
- 60 g all-purpose flour (½ c.)
- ½ tsp. ground cinnamon
Cheesecake Filling
- 110 g cream cheese (½ c.) room temperature
- 1 tbsp. granulated sugar
- 1 egg yolk room temperature
- 15 g sour cream (1 tbsp.) room temperature
- 1 tsp. vanilla extract
- 1 tbsp. all-purpose flour
Vanilla Cake
- 120 g all purpose flour (1 c.)
- 1 ¼ tsp. baking powder
- ¼ tsp. salt
- 75 g unsalted butter (5 ⅓ tbsp.) room temperature
- 100 g granulated sugar (½ c.)
- 1 egg room temperature
- 1 tsp. vanilla extract
- 60 g sour cream (¼ c.) room temperature
- 42 g whole milk (3 tbsp.)
Instructions
- Butter an 8x4" loaf pan, then line it with parchment paper to form a sort of hammock, where there are two sides with parchment paper sticking up. This will make it easy to pull the loaf out of the pan when it's done baking.
- Preheat the oven to 350°F / 175°C.
Mixed Berries
- Wash the berries and add them into a small mixing bowl along with the sugar. Mash the berries and set them aside.
Brown Sugar Streusel
- In a medium sized bowl, melt the butter. Add in the flour, sugar, and cinnamon. Use a fork to mix the ingredients together until you have formed little clumps of dough. Set aside.
Cheesecake Filling
- Add the cream cheese and sugar to a small mixing bowl. Beat the cream cheese until no lumps remain.
- Add in the egg yolk, sour cream, and vanilla and mix until the mixture is cohesive.
- Add in the flour and mix again until the mixture is cohesive and smooth. Set aside.
Vanilla Cake
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium sized mixing bowl, with a hand mixer (or stand mixer fitted with the paddle attachment) beat together the softened butter and sugar for 3-4 minutes, until the mixture is light and fluffy.
- Scrape down the sides of the bowl, then beat in the egg and vanilla until well combined.
- Pour half of the flour mixture into the bowl, then use a rubber spatula to gently fold the ingredients together just until no flour streaks remain. Add in all of the sour cream and milk, fold, then gently fold in the rest of the dry ingredients.
- Add half of the cake batter to the prepared loaf pan. Dollop the cheesecake filling over the batter and carefully spread it into an even layer over the cake batter.
- Dollop the remaining cake batter over the cheesecake batter and carefully spread it into an even layer. Dollop the mixed berries over the cake batter and carefully spread those into an even layer, then top the whole thing off with the streusel.
- Bake for 40-50 minutes, until a toothpick inserted in the center of the coffee cake comes out with just a few moist crumbs. Allow the cake to cool to room temperature, then slice, serve, and enjoy!
Notes
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Nutrition
Serving: 1sliceCalories: 373kcalCarbohydrates: 45gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 94mgSodium: 203mgPotassium: 126mgFiber: 2gSugar: 25gVitamin A: 707IUVitamin C: 5mgCalcium: 103mgIron: 2mg