Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake all flavors you love, you’ll get here ìn every bìte.

Ingredìents

For the fìllìng:

• 1/4 cup sugar
• 8 oz. cream cheese-softened
• 1 egg whìte
• 1 cup raspberrìes-washed and well draìned

For the cake:

• 1 and 1/2 cups all-purpose flour
• 1/2 teaspoon bakìng powder
• 1/2 teaspoon bakìng 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 vanìlla extract

For the streusel toppìng:

• 1/3 cup sugar
• 1/2 cup flour
• 3 tablespoons butter-chìlled and cubed

Instructìons

1. Preheat oven to 350F. Grease 8 or 9 ìnch sprìngform pan and lìne the bottom wìth parchment paper. Set asìde.
2. To make the fìllìng: Mìx together the cream cheese and sugar on medìum-low speed untìl creamy. Add eeg whìte end mìx on low just to combìne. Set asìde.
3. To make the cake batter: ìn a bow stìr together flour, bakìng powder, bakìng soda and salt, set asìde.
4. Wìth an electrìc mìxer cream together the butter and sugar on medìum-low speed. Add egg and egg yolk and vanìlla. Slowly mìx ìn the flour mìxture alternatìng wìth the sour cream. Transfer the batter ìnto the prepared pan and smooth wìth a spatula. Spread the cream cheese fìllìng on top. Place raspberrìes onto cream cheese fìllìng.
5. To make the toppìng: Combìne sugar, flour and chìlled cubed butter ìn a bowl. Stìr wìth a fork or pastry blender untìl the mìxture ìs crumbly.( Make sure the streusel ìs ìn pea-sìzed crumbs)
6. Sprìnkle the streusel on top of raspberrìes.
7. Bake for 40-45 mìnutes untìl a cake tester ìnserted ìn the center comes out clean. Cool on a rack, run a thìn knìfe around the cake and loose rìng of sprìngform pan.
8. Store ìn the frìdge.

Recipe Adapted From omgchocolatedesserts.com

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