Raspberry Coffeecake

1/3 c sugar

8 oz cream cheese softened

1 egg white

1.5 c raspberries

1.5 c flour, divided

1/2 tsp each baking powder and soda

1/4 tsp salt

5.5 tbs butter

1 egg + 1 yolk

3/4 c sour cream

1 tsp vanilla

3 tbs butter, cold and cubed

Preheat oven to 350 F. Grease 9 inch 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 filling.

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)

Sprinkle the streusel on top of raspberries.

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 springform pan.

Store in the fridge.