Raspberry Cream Cheese Crumb Cake

Ingredients:

For the Cake:

- ¼ cup canola oil, plus more for pan
- ½ stick unsalted butter, melted.
- 2 ¼ cups all-purpose flour, plus more for pan
- ½ cup + 2 TB granulated white sugar
- 1 ts baking powder
- ½ ts coarse salt
- 1 large egg
- ½ cup + 2 TB half & half
- 2 ts pure vanilla extract

For the crumb topping:

- 1 cups flour
- 1 cups packed light brown sugar
- ¾ ts coarse salt
- ½ TB ground cinnamon
- 1 stick unsalted butter, melted & cooled

For the Raspberry Coulis:


- 1 pint fresh raspberries
- 2 TB granulated sugar, or to taste
- 1 TB fresh lemon juice, or to taste
- a pinch or three of cornstarch

For the Cream Cheese Mixture:


- 8 ounces cream cheese, room temp.
- 1 large egg yolk
- 3 TB white sugar
- 1 TB fresh lemon zest
Directions:

For the crumb topping:

In a medium bowl, combine all dry ingredients, pour melted butter over mixture, and toss with a rubber spatula until large crumbs form. Set aside. (Note: this makes a lot of crumbs, you might want to half this; I found this out when it was too late, I had leftover crumbs,but do what you like. I think they would freeze fine).
For the Raspberry Coulis:

Put all the ingredients in a food processor and puree. Strain through a fine-mesh sieve, pushing down on the solids. Discard the seeds. Taste and add more sugar or lemon juice if needed. Cover and refrigerate until ready to serve. You might need a pinch or three of cornstarch to thicken it--I used some. (I forgot to use my sieve, don't forget this part!)

For the cream cheese mixture:

Mix all in a bowl (really well) until ready to use.
For cake:

Place rack in center of oven, and heat oven to 350°.

Lightly butter a 9 x 13 baking pan and dust with flour, and tap to remove excess. (I’ve also used the Pam with Flour and it worked just fine). Set aside. In a medium bowl, sift together 2 ¼ cups flour, add in the granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, butter, half & half, canola oil, and vanilla.
Using a rubber spatula, fold dry ingredients into egg mixture.

Spread batter evenly into prepared pan, and set aside. (to keep batter from sticking to your hand or spoon, just wet or oil your fingers or a spoon and spread evenly throughout pan).

The batter should be about half an inch high. It will cook/rise to an inch thick. (Don’t worry if the batter is very thin and hard to get into the corners, it does spread out as it’s cooking).

Next put on the cream cheese mixture; I did this in vertical lines in the pan. And on the other sides of these lines I added in the raspberry mixture. I had to put the raspberry mixture in a pastry bag and pipe on as it was a thin liquid. You can make swirls if you want too, I did not. Recipe by Dawn Finicane. Next add on the crumbs. There were a lot of leftover crumbs; I made way too much. Then transfer pan to oven, and bake for 14 minutes, rotate pan. Then cook another 14-16 minutes or until a cake tester comes out clean. Check cake at 30 minute mark for sure. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to two days (this cake didn't even make it a day in this house).

From:

VanillaKitchen