This Amaretto Cream Cheese Crumb Cake is a delightful treat, perfect for breakfast or as a dessert. The combination of a moist cake base, creamy filling, and crumbly topping makes it irresistible.
Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing and flouring it or using a non-stick spray.
Using parchment paper on the bottom of the pan can make it easier to remove the cake later.
In a mixing bowl, combine the flour and sugar for the crumb topping. Cut in the cold butter until the mixture resembles coarse crumbs. Reserve 1 cup of this mixture for the topping.
Ensure the butter is cold to achieve the perfect crumb texture.
To the remaining crumb mixture, add the baking powder, baking soda, salt, sour cream, egg, and amaretto liqueur. Mix until well combined.
Do not overmix the batter to keep the cake tender.
Spread the cake batter evenly into the prepared pan.
Use a spatula to smooth the batter for an even base.
In another bowl, beat the cream cheese, sugar, and egg until smooth. Pour this mixture over the cake batter in the pan.
Ensure the cream cheese is softened for a smooth filling.
Sprinkle the reserved crumb mixture evenly over the top.
Distribute the crumbs evenly for a consistent topping.
Bake in the preheated oven for 45-50 minutes, or until the cream cheese filling is set and the top is golden brown.
Check the cake with a toothpick inserted into the center; it should come out clean.
Allow the cake to cool for at least 15 minutes before removing the sides of the pan. Slice and serve warm or at room temperature.
Letting the cake cool slightly helps it set and makes slicing easier.
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