This recipe has it all…buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping. Just the sound of it make us drool. Oh, and just look at the picture again if you aren’t drooling yet. The bottom line on this recipe is it is one heck of a treat. The flavors just seem to be a perfect match with each other and the only downfall we have with this recipe is we can’t eat just one piece.
Ingredients for raspberry coffee cake
For the filling:
8 oz. cream cheese-softened
1/4 cup sugar
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
5.5 Tablespoons unsalted butter-softened
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
3/4 cup sour cream
For the streusel topping:
1/3 cup sugar
1/2 cup flour
3 tablespoons butter-chilled and cubed
Directions
Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside.
To make the filling: Mix together the cream cheese and sugar at 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.