Go Back

Raspberry Cream Cheese Crumb Cake

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Desserts
Author: CJ

Ingredients

Coulis Preparation

  • 3 6-ounce packages of fresh raspberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 miniature bottle Chambord liqueur 1/4 cup (optional)

Cream Cheese Preparation

  • 1 8 ounce package cream cheese, softened
  • 1 large egg yolk
  • 3 tablespoons granulated white sugar
  • 1 tablespoon fresh lemon zest
  • 2-3 tablespoons of the coulis

Crumb Topping Preparation

  • 1 cup all-purpose flour
  • 1 cup light brown sugar packed
  • ¾ teaspoon salt
  • ½ tablespoon ground cinnamon
  • 1 stick unsalted butter melted (1/2 cup, or 8 tablespoons)
  • You're ready now - let's make the cake!

Cake Preparation

  • ¼ cup canola oil
  • ½ stick unsalted butter melted (+ 1 tablespoon to grease the pan)
  • 2 tablespoons sour cream
  • 2 ¼ cups all-purpose flour + a little bit to flour the pan
  • ½ cup + 2 tablespoons granulated white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon coarse salt
  • 1 large egg
  • ½ cup + 2 tablespoons cream
  • 2 teaspoons pure vanilla extract

Instructions

  • Preheat oven to 350 degrees.

Coulis Preparation

  • Mix raspberries, sugar and lemon juice in a saucepan and cook over medium heat until fruit starts to break-down. Pour in Chambord liqueur (if desired), and continue to cook until coulis has started to thicken and raspberry solids have broken down and mostly dissolved (between 30-45 minutes).
  • Strain through a fine mesh sieve, mixing and pressing to extract all juice into a bowl. Discard the seeds and solids. Set coulis aside to cool, or cover and refrigerate until ready to use.

Cream Cheese Preparation

  • Mix all ingredients in a medium-size bowl until smooth, and set aside until ready to use.

Crumb Topping Preparation

  • Mix all dry ingredients in a medium-sized bowl. Pour in melted butter, and cut-in using a pastry knife until crumbly. Set aside until ready to use.

Cake Preparation

  • Lightly butter a 9 x 13 baking pan and dust all sides with flour, removing excess. Set aside.
  • Sift together flour, sugar, baking powder, and salt in a medium-sized bowl and set aside. In a separate medium-sized bowl, whisk egg, melted butter, cream, canola oil, sour cream, and vanilla together.
  • Gently fold the wet and dry ingredients together using a rubber spatula.
  • Spread cake mixture into your prepped baking pan.
  • Now, it's time for the layers!
  • Layer the cream cheese mixture on top of the cake batter. Add the crumbs to the top of the cream cheese layer.
  • Now the fun part!
  • Drizzle the coulis on top. To make this easy, pour the coulis into a ziploc or pastry bag, and nip off the end of the bag.
  • Place the pan in your pre-heated oven and bake for 14-15 minutes. Rotate pan.
  • Bake another 10 minutes. Use a cake tester to verify done-ness (but don't be fooled, because it's difficult to tell with the cream cheese layer)!
  • Be careful to not cook it to long (25 minutes seems to be just about right (at least it was in my oven)). Your oven temperature may vary.
  • Let cake cool before slicing.