This rustic cream-filled crumb cake is the kind of dessert that feels like a warm hug from a beloved grandmother’s kitchen. With its golden, slightly uneven crust and a thick, velvety cream center, it’s a beautiful blend of old-fashioned charm and indulgent satisfaction. The top is lightly dusted with powdered sugar, adding a delicate sweetness and visual elegance. The crust is buttery and crumbly, reminiscent of shortbread or biscuit dough, while the filling is smooth, rich, and subtly sweet—like a cross between cheesecake and pastry cream. Served chilled or at room temperature, this cake is perfect for tea time, festive gatherings, or quiet moments of indulgence.
INGREDIENTS:
For the Crumb Crust:
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- ½ tsp salt
- 1 tsp baking powder
- 200g (¾ cup + 2 tbsp) unsalted butter, cold and cubed
- 1 large egg
- 1 tsp vanilla extract
For the Cream Filling:
- 300g cream cheese or ricotta (room temperature)
- ½ cup sour cream or thick yogurt
- ½ cup powdered sugar
- 1 egg yolk
- 1 tsp vanilla extract
- Zest of ½ lemon (optional for brightness)
For Topping:
- Powdered sugar, for dusting
INSTRUCTIONS:
- Prepare the Crumb Dough: In a large bowl, whisk together flour, sugar, salt, and baking powder. Add cold butter cubes and rub them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. In a small bowl, whisk the egg with vanilla extract, then stir it into the crumb mixture. Mix gently until the dough begins to clump but still remains crumbly. Do not overwork—it should be loose, not smooth like cookie dough.
- Make the Cream Filling: In another bowl, beat cream cheese (or ricotta) until smooth. Add sour cream, powdered sugar, egg yolk, vanilla, and lemon zest. Mix until creamy and lump-free. The filling should be thick but spreadable.
- Assemble the Cake: Preheat oven to 175°C (350°F). Grease and line a 9-inch springform pan. Press two-thirds of the crumb mixture into the bottom of the pan and slightly up the sides to form a crust. Pour the cream filling over the crust and spread evenly. Sprinkle the remaining crumb mixture over the top, gently pressing it down to create a rustic, uneven surface.
- Bake: Bake for 40–50 minutes, or until the top is golden and the center is just set. The filling may jiggle slightly but will firm up as it cools. Let the cake cool in the pan for 15 minutes, then run a knife around the edge and release the springform. Cool completely, then refrigerate for at least 2 hours before serving.
- Finish and Serve: Dust the top generously with powdered sugar before slicing. Serve chilled or at room temperature with tea, coffee, or fresh berries.
