Filling: 8 oz. cream cheese, softened
1/4 c. sugar
1 egg white
1 c. raspberries, washed and well drained
Cake: 1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 1/2 Tbsp. unsalted butter
1/2 c. sugar
1 egg yolk
1 tsp. vanilla
3/4 c. sour cream
Topping: 1/3 c. sugar
1/2 c. flour
3 tbsp. butter
Preheat oven to 350º. Grease 8-9 in springform pan and line with parchment paper.
Mix cream cheese and sugar on medium low until creamy. Add egg white and mix to combine. Set aside.
In a bold mix flour, baking powder, baking soda, and salt. Set aside.
Using mixer, cream the butter and sugar together. Add eggs and vanilla. Slowly mix in the flour mixture, alternating with the sour cream. Transfer batter into pan and smooth with spatula.
Spread cream cheese filling on top. Place raspberries on top.
Combine sugar, flour and butter in a bowl. Stir with a fork or pastry cutter until pea sized crumbs. Sprinkle on top of raspberries.
Bake 40-45 minutes until cake tester inserted in center comes out clean. Cool of rack. Loosen the ring and store cake in refrigerator.