Ingredients
Ingredients:
For the Filling:
1/4 cup sugar 
8 oz. cream cheese (softened) 
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
3/4 cup sour cream 
1 teaspoon vanilla extract 
For the Streusel Topping:
1/3 cup sugar
1/2 cup flour
3 tablespoons butter (chilled and cubed)
Instructions
Instructions:
Prepare the Oven and Pan:
Preheat the oven to 350°F (175°C).
Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
Make the Filling:
In a medium bowl, mix the cream cheese and sugar on medium-low speed until smooth and creamy.
Add the egg white and mix on low until combined. Set aside.
Make the Cake Batter:
In a separate bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
In an electric mixer, cream together the softened butter and sugar on medium-low speed.
Add the egg and egg yolk, followed by vanilla extract. Slowly mix in the dry flour mixture, alternating with sour cream, until well combined.
Transfer the batter into the prepared pan and smooth it with a spatula.
Assemble the Cake:
Spread the cream cheese filling on top of the batter.
Place the raspberries on top of the cream cheese filling.
Make the Streusel Topping:
In a bowl, combine sugar, flour, and chilled cubed butter.
Use a fork or pastry blender to stir until the mixture becomes crumbly, with pea-sized crumbs.
Sprinkle the streusel evenly over the raspberries.
Bake:
Bake the cake for 40-45 minutes or until a cake tester inserted in the center comes out clean.
Let the cake cool on a rack. Run a thin knife around the edge and remove the ring of the springform pan.
Store and Serve:
Store the coffee cake in the fridge.
Serve and enjoy!
This Raspberry Cream Cheese Coffee Cake is a delightful treat that’s sure to be a hit with family and friends! 