Cookie Butter Cream Cheese Crumb Cake

www.eatrunread.com

Cake Ingredients: 
¼ cup canola oil, plus more for pan 

  • ½ stick unsalted butter, melted. 
  • 2 ¼ cups all-purpose flour, plus more for pan 
  • ½ cup + 2 TB granulated white sugar 
  • 1 ts baking powder 
  • ½ ts coarse salt 
  • 1 large egg 
  • ½ cup + 2 TB buttermilk 
  • 2 ts pure vanilla extract 
Crumb Topping Ingredients: 
  • 1/2 cup flour 
  • 1/2 cups packed light brown sugar 
  • ¾ ts coarse salt 
  • ½ TB ground cinnamon 
  • 1/2 stick unsalted butter, melted & cooled 
Cream Cheese Ingredients: 
  • 8 ounces cream cheese, room temp. 
  • 1 large egg yolk 
  • 4 teaspoons white sugar 
And: 
  • 3/4 cup cookie butter 
Directions: 
  1. Place rack in center of oven, and heat oven to 350°. 
  2. Lightly butter a 9 x 13 baking pan and dust with flour, and tap to remove excess.
  3. In a large bowl, whisk together egg, butter, buttermilk, canola oil, and vanilla.
  4. Using a rubber spatula, fold dry ingredients (flour, sugar, baking powder, and salt) into egg mixture. 
  5. Spread batter evenly into prepared pan, and set aside. The batter is thick.
  6. For the Cream Cheese Mixture: Mix all the cream cheese mixture ingredients in a separate bowl until smooth.
  7. Spread the cream cheese mixture over the bars; I did this in vertical lines in the pan. 
  8. And on the other sides of the cream cheese lines I added in a line of cookie butter. 
  9. If you want slight swirls, take a chopstick and gently swirl the opposite of the lines. This step proved unnecessary since it all got covered in crumbs anyways. Oh well. 
  10. For the crumb topping: In a medium bowl, combine all dry ingredients, pour melted butter over mixture, and toss with a rubber spatula until large crumbs form. 
  11. Cover the cake in crumbs. 
  12. Then transfer pan to oven, and bake for 12 minutes, rotate pan. Then cook another 10- 12 minutes or until a cake tester comes out clean. 
  13. Check cake at 20-23 minute mark for sure. 
  14. Let cake cook completely before slicing. 
  15. Using a serrated knife or bench scraper, cut into 3-inch squares. 
  16. Store in an airtight container for up to two-three days.