Raspberry Cream Cheese Crumb Cake
8 oz natural cream cheese, room temperature
1/2 c sugar
1/4 t lemon peel, Grated
1 egg yolk
1 T flour
6 T unsalted butter, room temperature
1 c flour
1/2 c sugar
10 T unsalted butter, room temperature
3/4 c sugar
1 t pure vanilla extract
1 1/4 c flour
1/2 t baking powder
1/4 t salt
1/3 c milk
1/2 pt raspberries, rinsed carefully & well drained
Cheese Filling Preheat oven to 350 degrees. Butter the bottom & sides of a 9" springform pan & set aside. Beat cream cheese in a medium bowl with a large spoon or mixer until creamy. Beat in sugar, lemon zest, lemon juice, egg yolk & flour. Continue beating until the mixture is very smooth, set aside.
Crumb Topping Combine butter, flour & sugar in a small bowl with a spoon or fingers until mixture forms big crumbs, set aside.
Cake Cream butter in large bowl; gradually add the sugar & continue beating until the mixture is light & fluffy. Beat in the eggs, one at a time; add vanilla. In small bowl, stir together the flour, baking powder & salt; add alternately with the milk to the butter mixture, mixing just until blended. Spread the batter in the springform pan, building up the sides slightly, working to within 1/2" of the pan. Scatter half of the raspberries over the batter, spoon the cheese mixture evenly over the top, pressing them in gently so they adhere to the batter.
Bake until the cake & crumbs are golden. 1 hour 10 minutes to 1 hour 20 minutes. Cool the cake in the pan on a wire rack.
6th place Illinois State Fair
Raspberry Rhubarb Crumble Pie
1/2 pt raspberries
1/4 c honey
6 T cornstarch
1 t vanilla
1 t lemon zest, grated
1 1/4 c sugar
1/4 c water
7 c rhubarb, cut in pieces
1 ea pie shell, fully baked
1 c pecans, coarsely chopped
1/2 c flour
1/3 c brown sugar
1/3 c old-fashioned rolled oats
1/4 c butter, cold
1/4 t cinnamon
Filling: In blender, puree raspberries and honey. Scrape through fine sieve into bowl. Whisk in cornstarch to dissolve; add vanilla. In saucepan, bring zest, sugar, and water to a simmer.
Add rhubarb. Cover and simmer 8 mintues. Rhubarb should be tender, but hold shape.
Add berry mixture and boil 1 minute, stirring till thickened. Pour into pie shell.
Topping: Combine all ingredients in bowl. With fingers, rub till mixture is evenly moistened and forms clumps. Crumble over filling.
Place foil under pie to catch drips. Bake at 425 for 15 to 20 minutes until brown.
Wisconsin State Fair