Raspberry Cream Cheese Coffee Cake

the best we've ever had.

  • 1/4 Cup Sugar
  • 8 Oz Cream Cheese
  • 1 Egg White
  • 1 Cup Raspberries
  • 1 + 1/2 Cups Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 5 1/2 Tbs Softened Unsalted Butter
  • 1/2 Cup Sugar
  • 1 Egg
  • 1 Egg Yolk
  • 3/4 Cup Sour Cream
  • 1 tsp Vanilla

Mix cream cheese & sugar on medium speed until creamy. Add egg white & mix on low just to combine.

In separate bowl, combine flour, baking powder, baking soda & salt.

In a third bowl, cream together butter & sugar on medium speed. Add egg, egg yolk & vanilla.

Slowly fold in flour mix alternating with sour cream. Transfer batter into 9″ springform pan lined with greased parchment paper.

Spread cream cheese filling on top. Place raspberries onto cream cheese filling.

Sprinkle streusel on top of raspberries.

Bake at 350 for 40 – 45 mins, until a cake tester comes out clean.

 

Streusel Topping:

1/3 cup sugar

1/2 cup flour

3 Tbs cold butter, cubed

 

Combine ingredients in bowl & stir with fork or pastry blender until crumbly.