Recipe Raspberry Cream Cheese Coffee Cake #cake

Ingredients

For the filling:

1. 1/4 cup sugar
2. 8 oz. cream cheese-softened
3. 1 egg white
4. 1 cup raspberries-washed and well drained

For the cake:

1. 1 and 1/2 cups all-purpose flour
2. 1/2 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1/4 teaspoon salt
5. 5.5 Tablespoons unsalted butter- softened
6. 1/2 cup sugar
7. 1 egg + 1 egg yolk
8. 3/4 cup sour cream
9. 1 teaspoon vanilla extract

For the streusel topping:

1. 1/3 cup sugar
2. 1/2 cup flour
3. 3 tablespoons butter-chilled and cubed

Instructions

1. Preheat oven to 350 F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside.
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 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.
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 raspberries.
7. 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.
8. Store in the fridge.

For more detail omgchocolatedesserts

Share this post