A delightful crumb cake with a creamy raspberry filling, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
Greasing the pan ensures the cake doesn't stick and comes out easily.
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Mixing the dry ingredients first ensures even distribution.
Cut in the unsalted butter using a pastry blender until the mixture resembles coarse crumbs.
Cold butter helps create a crumbly texture.
Set aside 1 cup of the crumb mixture for the topping.
Reserve the crumb mixture before adding wet ingredients to maintain the topping's texture.
To the remaining crumb mixture, add baking powder and baking soda, and mix well.
Ensure the leavening agents are evenly mixed for consistent rising.
In a separate bowl, combine sour cream, one egg, and grated lemon rind. Add this to the crumb mixture and stir until just moistened.
Avoid overmixing to keep the batter light.
Spread the batter over the bottom and slightly up the sides of the prepared pan.
Spreading the batter evenly ensures a uniform base.
In another bowl, beat together the cream cheese, sugar, and remaining egg until smooth.
Softened cream cheese blends more easily.
Pour the cream cheese mixture over the batter in the pan.
Pour slowly to avoid disturbing the batter.
Carefully spoon the raspberry jam over the cream cheese filling.
Use a spoon to evenly distribute the jam.
Sprinkle the reserved crumb mixture over the top.
Ensure the crumb topping covers the jam evenly.
Bake in the preheated oven for 45 minutes or until the filling is set and the crust is golden brown.
Check the cake with a toothpick to ensure it's baked through.
Cool the cake in the pan on a wire rack before removing the sides of the pan.
Cooling allows the cake to set and makes it easier to slice.
Slice into wedges and serve. Enjoy your Raspberry Cream Cheese Crumb Delight!
Serve with a dollop of whipped cream for an extra treat.
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