Raspberry Cream Cheese Coffee Cake



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 and 1/2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 5.5 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


• Preheat oven to 350 F. Grease 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 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 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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