What’s better than cake for breakfast? Crumb cake with goat cheese swirl. I made this today and it was exactly what I was hoping for: rich, sweet and slightly tangy from the cheese. The cake is decently moist but not super moist with both a cinnamon and goat cheese swirl making it reminiscent of something I used to make as a kid but with a twist.

Ingredients

Cake
100 g butter, softened
¾ c sugar
1 t vanilla
1 egg
2 c flour
2 t baking powder
¾ c milk

Filling
3 T Butter, softened
1 T Cinnamon
½ c flour
½ c sugar

Topping
5 T butter, softened
¾ c flour
½ c sugar
1 T cinnamon

Goat Cheese Filling:
100 g natural goat cheese
1 t maple
1 t vanilla
¼ c granulated sugar
1/3 c powdered sugar

Process

Cream the butter and sugar for the cake together.
Add an egg and the vanilla.
In a small bowl combine the baking powder and flour. Add half of this to the butter mixture and combine.
Add half the milk and mix, then add the remaining flour and milk.
Make the filling buy just mixing everything together in a bowl.
Spread half of the cake batter into a greased pan, around 9 inches in size either round or square.
Add the filling and spread it evenly.
Add the rest of the batter.
In a separate bowl combine the ingredients for the goat cheese filling. Add that over the batter and swirl around with a toothpick to distribute evenly. I started with dollops.
Combine the ingredients for the topping and sprinkle on top.
Bake at 350 for about 40 minutes, or until toothpick comes out clean.
Allow to cool before serving.