Raspberry Cream Cheese Coffee Cake
This Raspberry Cream Cheese Coffee Cake is a delightful and decadent treat that is perfect for any occasion. With its moist and tender cake, tangy cream cheese filling, and sweet and juicy raspberries, this coffee cake is sure to impress.
Ingredients
For the filling:
- 1/4 cup 50g sugar
- 8 oz. 226g cream cheese, softened
- 1 egg white
- 1 cup 125g raspberries, washed and well drained
For the cake:
- 1 and 1/2 cups 187.5g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5.5 Tablespoons 78g unsalted butter, softened
- 1/2 cup 100g sugar
- 1 egg + 1 egg yolk
- 3/4 cup 180g sour cream
- 1 teaspoon vanilla extract
For the streusel topping:
- 1/3 cup 66g sugar
- 1/2 cup 62.5g flour
- 3 tablespoons 42g butter, chilled and cubed
Instructions
- Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. Set aside.
- 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.
- To make the cake batter, in a bowl stir together flour, baking powder, baking soda, and salt. Set aside.
- 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.