Raspberry Cream Cheese Coffee Cake
Coffee cakes
are our jam, and it just might be our favorite. There is basically a layer of
cheesecake right in the middle! If you are not fond of almond extract, do not
hesitate to dive into vanilla.
Ingredients
For the
filling:
- 1 egg white
- 8 oz. cream cheese-softened
- 1/4 cup sugar
- 1 cup raspberries-washed and well drained
For the
cake:
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg + 1 egg yolk
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 5.5 Tablespoons unsalted butter- softened
For the
streusel topping:
- 1/2 cup flour
- 3 tablespoons butter-chilled and cubed
- 1/3 cup sugar
Instructions
First, preheat
the oven to 350 F. Grease a 9-inch springform pan and line the bottom with
parchment paper. Put aside.
Then, to
make the filling: Mix the cream cheese and sugar on medium-low speed until
creamy. Add the egg white and mix on low intensity just to combine. Put aside.
To make the
cake batter: In a bowl, combine the flour, baking powder, baking soda and salt,
set aside.
With an
electric mixer, mix the butter and sugar on medium-low speed. Add the egg and
egg yolk and vanilla. Slowly stir in the flour mixture alternately with sour
cream. Transfer the dough to the prepared pan and smooth with a spatula. Spread
the cream cheese filling on top. Place the raspberries on the cream cheese
filling.
To make the
filling: Combine the sugar, flour and butter in chilled cubes in a bowl. Stir
with a fork or pastry blender until the mixture is crumbly (make sure the
streusel is in pea crumbs).
Sprinkle the
streusel over the raspberries.
Bake 40 to
45 minutes until a cake tester inserted in the center comes out clean. Let cool
on a wire rack, pass a thin knife around the cake and a loose ring of
springform pan.
Store in the
refrigerator. Happy Cooking Time.
