Raspberry Cream Cheese Coffee Cake
Impressive cakes can often have complicated steps or hard-to-find ingredients. This one however is simple to make and boasts a moist sponge-type cake along with a mouthwatering raspberry filling and a crisp streusel topping to finish it off. You’ll love how straightforward it is to make, as well as how the tangy sour cream and cream cheese keep it so moist and of course the incredible sweet flavor of fresh raspberries.
Ingredients
For the cake:
- ½ C. Sugar
- 1 ½ C. All purpose flour
- ¾ C. Sour cream
- 5.5 Tbsp. Butter softened
- ¼ tsp. Salt
- ½ tsp. Baking soda
- 1 tsp. Vanilla
- ½ tsp. Baking powder
- 1 Large egg + 1 Egg yolk
For the filling:
- ¼ C. Sugar
- 1 Egg white
- 8 oz. Cream cheese softened
- 1 C. Fresh raspberries
For the streusel topping:
- ⅓ C. Sugar
- 3 Tbsp. Cold butter cut into cubes
- ½ C. Flour
Instructions
- Heat the oven to 350 degrees.
- Blend together 1 large egg, 1 egg yolk, 1 tsp vanilla, 5.5 Tbsp butter, ¾ C. Sour cream and ½ C. Sugar in a mixing bowl until well combined.
- Stir in the baking powder, baking soda, ¼ tsp salt and 1 ½ C all purpose flour.
- Spread the batter into the bottom of a well greased springform pan.
- Beat together 8 oz cream cheese, ¼ cup sugar and 1 egg white until smooth and creamy.
- Spread the cream cheese mixture over the cake layer, and then top with the raspberries.
- Cut the 3 tbsp of cold butter into the ½ cup flour and ⅓ cup of sugar until it forms a crumbly mixture.
- Sprinkle the streusel topping over the raspberries.
- Bake for 40-45 minutes.
- Cool the cake a bit before releasing it from the Springform pan.