Ingredients
Units
Scale
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 1/4 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Crumb Topping:
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1/2 cup sugar
Instructions
- Preheat oven to 350 degrees F. Grease a bundt pan.
- In a large bowl, whisk together the sifted flour, baking powder, baking soda, and salt.
- In a stand blender, cream the butter with the cream cheese, 1 1/4 cups of sugar, the eggs, and vanilla. Add the flour mixture, alternating with the 1/2 cup of milk, a little at a time. Pour the batter into the prepared pan.
- In the same stand blender, mix the 4 tablespoons of butter, 1/2 cup flour, and 1/2 cup sugar to crumbles.
- Sprinkle the crumbs over the top of the cake, and bake for 30-40 minutes. Transfer to a wire rack and let cool completely. Once cool, turn onto a cake platter or serving dish. **note: scoop up all those loose crumbs and sprinkle them on top of the icing!
- In a small bowl, combine 1 cup confectioner's sugar, 1/2 teaspoon vanilla extract, and 2-3 tablespoons milk. Whisk until thick and smooth. Drizzle over cake. Allow a few minutes for the icing to set before serving.
- Prep Time: 8 minutes
- Cook Time: 40 minutes
