Number One Hit Cream Cheese Crumb Cake

CAKE:
1 (8 ounce) package cream cheese (room temperature)
1/2 cup butter (1 stick) (room temperature)
2 eggs
1/2 cup milk
1 teaspoon vanilla
2 cups all-purpose flour
1 and 1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt

CREAM CHEESE FILLING:
1 (8 ounce) package cream cheese (room temperature)
1/3 cup powdered sugar
1 egg yolk
2 teaspoon all-purpose flour
1/4 cup sour cream (optional)
1/4 cup heavy cream (optional)

FRUIT FILLING:
1/2 cup fruit jam or preserves (I like raspberry or apricot)

CRUMB TOPPING:
1/2 cup powdered sugar
1/2 cup + 2 tablespoons flour
1 teaspoon cinnamon
1/4 cup butter (melted)

Preheat oven to 350

Grease a 9 x 13 pan and set it aside

With a stand or hand mixer, beat cream cheese and butter together until smooth

In a separate bowl beat eggs to break the whites then mix in the milk and vanilla till uniform

Slowly add egg mixture to cream cheese mixture and mix until well incorporated

Add the flour, sugar, baking powder, baking soda and salt and mix until smooth

Spread thick cake batter into the 9 x 13 pan

In the same bowl (no need to clean it out) mix all the cream cheese filling ingredients (I've made this with and without the optional ingredients, with good results each way)

Drop tablespoons of the cream cheese filling over your cake batter

Heat your fruit jam/preserves just enough to loosen it up then drop teaspoons of it over your batter/cream cheese filling (you can use more or less jam/preserves, and occasionally I'll add a few berries)

In the same bowl (I don't clean it out this time either) mix all the crumb topping ingredients and set aside.

Take a knife and run it through your cake a few times to slightly spread out the fillings.

Break the crumb topping up and evenly distribute over the top of the cake

Bake cake for 30-35 minutes

There are a lot of wet ingredients topping this cake, so it can be hard to tell if the middle of the cake is done. Overall, this recipe is better under cooked than over cooked, so check the edges of the cake for golden brown-ness, and find a spot near the middle that is cake only (with no topping) and insert a toothpick or knife point to test for doneness. In my oven, at 35 minutes it looks a but wet in the center, but is just right when sliced when cool.