Cream Cheese Crumb Cake

I love coffee cakes and crumb cakes and this cream cheese crumb cake was a yummy breakfast treat. This recipe is slightly adapted from Brunch Time Baker.

Cake:
1 1/4 cup flour
1/2 cup sugar
1/3 cup buttermilk
6 tbsp unsalted butter (softened)
2 eggs
1 tsp vanilla extract
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Cream Cheese Filling:
8 oz cream cheese (room temperature)
1 large egg
1/3 cup sugar
1 tsp vanilla

Crumb Topping:
1/2 cup sugar
1/4 cup light brown sugar
3/4 tsp ground cinnamon
1/8 tsp salt
8 tbsp unsalted butter (room temperature and cut into small chunks)
1 1/2 cups flour

Heat oven to 350.  Grease a 9x9 pan and set to the side. In a medium size bowl combine the sugar, light brown sugar, cinnamon, salt, flour and unsalted butter.  Use a fork to mix in the butter until it becomes a coarse crumbly mixture. Place in the refrigerator.   In a medium size bowl use a hand held mixer to combine the cream cheese, egg, sugar and vanilla extract.  Beat the mixture until it is smooth.  In a separate medium bowl combine the flour, sugar, salt, baking powder and baking soda.  In a large bowl beat together the butter and eggs for several minutes.  Beat in the buttermilk.  Add the flour mixture slowly and combine. Pour the cake batter into the bottom of the pan, top with the cream cheese mixture and spread it evenly across the crumb cake then sprinkle the crumb topping on top.  Bake for 40 minutes.  Cool before cutting.