I love a good crumb cake, and this dairy streusel cheese Bundt cake is the perfect Shavuos treat if you’re looking for a break from cheesecake!
I’m not a huge cheesecake person, and neither is my family. We usually prefer the savory cheeses Shavuos brings, but I do love a crumb cake—and Bundt cakes are always a hit. One year, while planning dairy baked goods for the holiday and wanting something other than cheesecake, I created this milchig streusel cheese Bundt cake.
It was an immediate success: tender cake layers with a creamy cheese filling and a buttery crumb topping—utterly irresistible. My family couldn’t get enough; one child even sliced off the top because that’s where the best crumbs and filling gathered.
The crumbs melt in your mouth while the cheese layer adds richness, making this cake perfect with morning coffee when the men are at shul or after a milchig meal, served with ice cream or fresh fruit. If you prefer a pareve version, substitute pareve cream cheese and pareve milk for the dairy ingredients.
A good Bundt pan matters for an even bake and a beautiful presentation. I recommend investing in a high-quality pan for best results.
The most common question I get is how to have crumbs on a Bundt cake. The trick is to flip the cake for plating: once the cake has cooled, flip it onto a plate and then invert it again onto your serving platter so the crumb-topped side is displayed—upside down for that rustic, crumbly look.
If you enjoy Bundt cakes, you might also like other flavored Bundts for your counter or dessert table—their shape and crumb topping make them especially attractive and satisfying.
Delectable Streusel-Topped Cheese Bundt Cake
Print Recipe
Ingredients
Cake:
- 4 eggs
- 1 cup sugar
- 1 cup milk
- 1 cup oil
- 2 tsp vanilla
- 3 cups flour
- 1 Tbsp baking powder
Cheese Layer:
- 1 8-oz. container whipped cream cheese
- 1 egg
- ¼ cup sugar
Crumbs:
- 1 cup flour
- ¼ cup brown sugar
- ¼ cup sugar
- 1 tsp cinnamon
- 2 Tbsp oil
Instructions
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Preheat oven to 350℉. Spray a Bundt pan very well with cooking spray.
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In a mixing bowl, whisk together eggs, sugar, milk, oil and vanilla until combined. Add flour and baking powder and mix until smooth. Pour the batter into the prepared pan.
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Combine the cheese layer ingredients until smooth and creamy. Dollop or gently swirl the cheese mixture over the batter in the pan.
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In a small bowl, stir together the crumb ingredients until coarse crumbs form. Sprinkle the crumbs evenly over the cheese layer.
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Bake for 40–45 minutes, or until a toothpick inserted into the cake (avoiding the cheese layer) comes out clean.
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Let the cake cool. To plate with the crumb side up, flip the cake onto a plate, then invert it again onto your serving platter so the crumb-topped surface is displayed.
Notes
Recipe by Faigy Murray