Raspberry Cream Cheese Coffee Cake

For the filling:

8 oz. cream cheese-softened

1/4 cup sugar

1 egg white

1 cup raspberries-washed and well drained

For the cake:

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

5-1/2 Tablespoons unsalted butter- softened

1/2 cup sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

3/4 cup sour cream

For the streusel topping:

1/3 cup sugar

1/2 cup flour

3 tablespoons butter-chilled and cubed

Preheat oven to 350F. 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 and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.

To make the cake batter: In a bowl stir together flour, baking powder, baking soda, and salt; set aside.

With an electric mixer, cream together the butter and sugar on medium-low speed. Add egg, egg yolk, and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth top with a spatula. Spread the cream cheese filling on top. Carefully place raspberries 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. (I used a mini food processor for this – so much faster.)

Sprinkle the streusel on top of raspberries, covering the fruit.

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 edge, and loosen the ring of springform pan.

Store in the fridge.
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