Raspberry Cream Cheese Coffee Cake

"Serve with coffee"
 
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Ready In:
1hr 30mins
Ingredients:
17
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350°F Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside.
  • To make the filling: Mix together the cream cheese (softened) and sugar on medium-low speed until creamy. Add eeg white end mix on low just to combine. Set aside.
  • To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside.
  • With an electric mixer cream together the butter (softened) and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries (washed & drained completely)  onto cream cheese filling.
  • To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs).
  • Sprinkle the streusel on top of raspberries.
  • Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
  • Store in the fridge.

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