Sweet & Savory Raspberry Cream Cheese Coffee Cake

How to make Sweet & Savory Raspberry Cream Cheese Coffee Cake

Ingredients:

Filling:

8 ounces cream cheese-softened

1/4 c. sugar

1 c. raspberries-washed and well drained

1 egg white

Cake:

1 egg + 1 egg yolk

3/4 c. sour cream

1/2 tsp baking soda

5.5 tbsp unsalted butter – softened

1/2 c. sugar

1 1/2 c. all-purpose flour

1/2 tsp baking powder

1 tsp vanilla extract

1/4 tsp salt

Streusel topping:

1/2 c. flour

3 tbsp butter-chilled and cubed

1/3 c. sugar

Instructions:

Set the oven to 350 degrees F. Ready a 9-inch springform pan. Grease and line using parchment paper. Keep this aside.

On medium-low speed, combine the cream cheese and sugar until the filling is creamy. Then, add egg white and beat on low until just mixed. Keep the filling aside.

Place the flour, baking powder, baking soda, and salt in a bowl. Mix well until you have formed your cake batter.

Cream the butter and sugar using an electric mixer at medium-low speed. Next, add the egg, egg yolk, and vanilla. Then, gradually beat in the flour mixture alternating with the sour cream.

Into the greased and lined pan, pour the batter. Using a spatula, smooth the top. On top, spread the cream cheese filling and top with the raspberries.

For the topping: put the sugar, flour, and chilled cubed butter in a bowl. Mix well using a fork or pastry blender until crumbly.

Over the raspberries, sprinkle the streusel.

Bake in the preheated oven for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Take the cake out of the oven and let it cool on a rack. To lose the ring of the springform pan, run a thin knife around the cake.

You can keep the cake in the fridge.