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RASPBERRY CREAM CHEESE COFFEE CAKE Recipe

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This recipe for RASPBERRY CREAM CHEESE COFFEE CAKE, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Anita Wilkie

Category:
Category:

Ingredients:  
Ingredients:  
For the Filling:
cup sugar
8 oz cream cheese softened
1 egg white
1 cup raspberries washed and well drained.

For the Cake:
1-1/2 cups all-purpose flour
tsp baking powder
tsp baking soda
tsp salt
5-1/2 Tbsp unsalted butter softened
cup sugar
1 egg + 1 egg yolk
cup sour cream
1 tsp vanilla extract

For the Streusel Topping:
1/3 cup sugar
1/2 cup flour (or mix flour plus oats)
3 Tbsp butter-chilled and cubed
Optional: chopped walnuts or pecans

Directions:
Directions:
1. Preheat over to 350 degrees. Grease a 9 springform pan (if you have one or just use a 9 square baking dish) and line the bottom with parchment paper (if you have it. I have not always used it.)
2. To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
3. To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt. Set aside.
4. With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix the flour mixture alternating with the sour cream. Transfer the batter into the prepared pa and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
5. 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.
6. Sprinkle the streusel on top of the raspberries.
7. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean. Cool on a rack,
8. Store in the fridge.

Personal Notes:
Personal Notes:
This coffee cake is delicious.

Keeping it refrigerated will help it last longer. It freezes well so it works well to divide and freeze some for later.

 

 

 

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