Raspberry Cream Cheese Coffeecake

Ingredients:

• For the Filling:
  • 1/4 cup sugar
  • 8 oz. cream cheese, softened
  • 1 egg white
  • 1 cup raspberries, washed and well-drained
• For the Cake:
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 5.5 tbsp butter, softened
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk
  • 3/4 cup sour cream
  • 1 tsp vanilla
• For the Streusel Topping:
  • 1/3 cup sugar
  • 1/2 cup flour
  • 3 tbsp butter, chilled and cubed

Directions:

1. Preheat the oven to 350°F.
2. Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
3. Filling: Mix cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low. Set aside.
4. Cake Batter: Stir together flour, baking powder, baking soda, and salt. Set aside. Cream butter and sugar, add eggs and vanilla. Mix in the flour mixture alternating with sour cream. Transfer batter to the pan, smooth with a spatula, spread cream cheese filling, and place raspberries on top.
5. Topping: Combine sugar, flour, and chilled butter until crumbly. Sprinkle on top of raspberries.
6. Bake for 40-45 minutes until a cake tester comes out clean. Cool on a rack, run a thin knife around the cake, and loosen the springform pan ring.
7. Store in the fridge.