Cream cheese strawberry crumble cake

(photo coming soon)

Crumble Topping

• 3/4 cup all-purpose flour

• 2 TBSP granulated sugar

• 2 TBSP brown sugar

• 4 TBSP butter, melted

Cream Cheese Filling

• 8 oz . cream cheese room temperature

• 1/4 cup granulated sugar

• 1 large egg

• 1/2 tsp vanilla extract

• 1 TBSP grated lemon zest

• 1 TBSP all purpose flour

White Butter Cake

• 1 cup all purpose flour

• 1 tsp baking powder

• 1/8 tsp salt

• 1/4 cup unsalted butter room temperature

• 1/2 cup sugar

• 1 large egg

• 1/2 tsp vanilla extract

• 1/3 cup almond milk

• 1 cup fresh strawberries sliced

Instructions

Heat oven to 350°F. Butter 9-inch spring form pan; set aside.

Crumble topping

1. Mix together flour, granulated sugar and brown sugar in a medium bowl.

2. Pour in melted butter and mix together with a fork until nice and clumpy.

White Butter Cake

1. In a medium bowl, whisk together flour, baking powder, and salt and set aside.

2. Using mixer, cream butter, then add sugar and beat until light and fluffy.

3. Add egg and vanilla extract and continue beating until well incorporated.

4. Add flour mixture, alternately with milk, and mix until just combined.

5. Putting it all together

6. Spread cake batter onto bottom and slightly up sides of pan.

7. Spread the cream cheese filling over cake batter.

8. Sprinkle randomly with strawberries and then sprinkle with crumble topping.

9. Bake 60 to 70 minutes until crumble topping is golden brown and toothpick inserted in center comes out clean.

10. Remove from oven and allow 10 minutes to cool.