RASPBERRY CREAM CHEESE COFFEE CAKE

This cake is so easy to make. Be sure to read the directions before baking to avoid mistakes, making sure every step is right is crucial in baking.

Note: In the ingredients for the filling you use 1 egg white but DO NOT DISCARD the egg yolk from it. It will be used in the cake if you look in the other ingredients. I made that mistake once and wasted an egg.

For the filling:

8 oz. cream cheese-softened
¼ cup sugar
1 egg white
1 cup raspberries-washed and well drained

For the cake:
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
5.5 Tablespoons unsalted butter- softened
½ cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
¾ cup sour cream

For the streusel topping:
⅓ cup sugar
½ cup flour
3 tablespoons butter-chilled and cubed

Directions:

1. Preheat oven to 350F. Grease 8 or 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 end mix on low just to combine. Set aside.
3. To make the cake batter: In a bow 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 spring form pan.
8. Store in the fridge.

This is how mine came out:

Comments

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