Description
Tropical Fruits Cheesecake Crumb Cake is a moist, fruity dessert that combines a soft cake base, a creamy tropical cheesecake center, and a sweet, crunchy crumb topping. Perfect for summer occasions or a tropical twist on classic crumb cake.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup diced tropical fruits (such as mango, pineapple, or a mix)
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
- 1 cup mashed tropical fruits (such as mango or banana)
- 1 cup all-purpose flour (for crumb topping)
- 1/2 cup brown sugar
- 1/2 cup oats
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and sour cream.
- Gradually add the dry ingredients to the wet mixture until just combined. Fold in diced tropical fruits.
- In a separate bowl, beat softened cream cheese and sugar until smooth. Mix in egg and vanilla, then gently fold in mashed tropical fruits.
- Pour cake batter into the prepared pan and spread evenly. Pour cheesecake layer over the cake batter and smooth the top.
- In another bowl, mix flour, brown sugar, oats, and cinnamon for the crumb topping. Stir in melted butter until crumbs form.
- Sprinkle the crumb topping evenly over the cheesecake layer.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too fast.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Substitute with gluten-free flour for a gluten-free version.
- Use non-dairy butter and cream cheese for a dairy-free option.
- Eggs can be replaced with applesauce or egg substitutes for egg-free needs.
- Add shredded coconut or chocolate chips for extra flavor.
- Store in an airtight container for up to 3 days at room temperature or refrigerate up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: tropical cake, cheesecake crumb cake, mango cake, pineapple dessert, summer dessert, crumb topping