Cream Cheese Crumb Cake
|Sugar||50 Gram (1/4 Cup)|
|Warm milk||125 Milliliter (1/2 Cup)|
|Active dry yeast||1 1⁄2 Tablespoon (1 1/2 Packages)|
|All purpose flour||350 Gram (3 Cup)|
|Butter||4 Tablespoon (50 Gram)|
|Butter||180 Gram, softened (3/4 Cup)|
|Sugar||180 Gram (3/4 Cup)|
|Cream cheese||1⁄4 Pound (575 Gram)|
|Cornstarch||25 Gram (1/4 Cup)|
|Grated lemon peel||1|
|Raisins||100 Gram (2/3 Cup)|
|All purpose flour||180 Gram (1 1/2 Cup)|
|Ground cinnamon||1⁄4 Teaspoon|
|Butter||6 Tablespoon (75 Gram)|
First you need to get the yeast dough ready. For this stir a pinch of sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter and eggs into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough lightly.
Cover and let rise in a warm place 1 hour.
Grease a 13x9-inch (33x23-cm) cake pan.
To make filling, cream butter and sugar in a medium bowl until light and fluffy.
Beat in eggs, cream cheese, cornstarch, lemon peel and raisins, if used.
Knead risen dough; roll out to fit bottom of greased cake pan.
Place dough in pan.
Spread cream cheese mixture on top.
To make topping, mix flour, sugar, salt and cinnamon in a medium bowl.
Melt butter; gradually add to flour mixture using a fork.
Mixture should resemble crumbs.
Sprinkle crumb topping over cream cheese filling.
Let stand 15 minutes.
Preheat oven to 400°F (205°C).
Bake 30 to 40 minutes or until topping is golden.