Raspberry Cream Cheese Crumb Cake

[Olga Drozd]

RASPBERRY CREAM CHEESE CRUMB CAKE:

In this tender cake, a tangy berry strudded cream cheese filling comes between the batter and the crumb topping.  Instead of raspberries, you can use blackberries, blueberries, or even stewed blackcurrants or loganberries.  THE CHEESE FILLING: 1 (8 ounce) package natural cream cheese, at room temperature (225 grams) 1/2 cup superfine sugar 1/4 teaspoon grated lemon zest 1 Tablespoon lemon juice 1 extra large egg yolk 1 Tablespoon all purpose flour 1 teaspoon kirsch or raspberry eau-de-vie, optional THE CRUMBS: 6 Tablespoons unsalted butter, at room temperature 1 cup all purpose flour 1/3 cup superfine sugar THE CAKE: 1/2 cup plus 2 Tablespoons unsalted butter, at room temperature 3/4 cup superfine sugar 2 extra large eggs 1 teaspoon pure vanilla extract 1 1/4 cups all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup milk

1/2 pint raspberries, rinsed carefully and well drained and lightly patted with paper towels

Preheat the oven to 350º F.  Place oven rack in centre of oven.

Butter the bottom and sides of a 9-inch springform pan, lightly dust with flour and tap out. and set aside.

To make the cheese filling beat the cream cheese in a medium bowl with a large spoon until it is creamy.  Beat in the sugar, lemon zest, lemon juice, egg yolk, flour, and kirsch or eau-de-vie.  Continue beating until the mixture is very smooth, then set aside.

To make the crumbs combine the butter, flour, and sugar in a small bowl with a spoon or your fingers until the mixture forms big crumbs, then set aside.

To make the cake cream the butter in a large bowl, gradually add the sugar and continue beating until the mixture is light and fluffy.  Beat in the eggs, one at a time, then the vanilla.

In a small bowl stir together the flour, baking powder, and salt, then add alternately with the milk to the butter mixture, mixing just until blended.

Spread the batter in the springform pan, building up the sides slightly. Working to within 1/2 inch of the edge of the pan, scatter 1/2 of the raspberries over the batter, spoon the cheese mixture evenly over the berries, then top with the remaining berries.  Scatter the crumbs all over the top, pressing them in gently so they adhere to the batter.

Bake until the cake and the crumbs are golden, 1 hour 10 minutes to 1 hour 20 minutes.  Cool the cake in the pan on a wire rack.  Makes 8 servings.

NOTE:  You can use granulated sugar if you wish for this cake.  I prefer superfine sugar because it dissolves faster.