Raspberry Cream Cheese Coffee Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the filling:
8 oz. cream cheese-softened
¼ C sugar
1 egg white
1 C raspberries-washed and well drained
For the cake:
1 ½ C all purpose flour
½ t baking powder
½ t baking soda
¼ t salt
5 ½ T unsalted butter-softened
½ C Sugar
1 egg
1 egg yolk
1 t vanilla extract
¾ C sour cream
For the streusel topping:
⅓ C sugar
½ C flour
3 T butter-chilled and cubed
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Directions: |
Directions:Preheat oven to 350ºF. Grease 8 or 9 inch spring-form 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 end 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 spring form pan. |
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Preparation
Time: |
Preparation
Time:45 min |
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