Raspberry Coffeecake

𝐂𝐑𝐄𝐀𝐌 𝐂𝐇𝐄𝐄𝐒𝐄 𝐅𝐈𝐋𝐋𝐈𝐍𝐆

8 oz cream cheese, softened

1/4 cup sugar

1 egg white

𝐂𝐀𝐊𝐄

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

5 1/2 tbsp butter, softened

1/2 cup sugar

1 egg

1 egg yolk

3/4 cup sour cream

1 tsp vanilla

1 1/2 cups raspberries

𝐒𝐓𝐑𝐄𝐔𝐒𝐄𝐋

1/2 cup all-purpose flour

1/3 cup sugar

3 tbsp cold butter, cubed

𝟏. 𝐏𝐑𝐄𝐏𝐀𝐑𝐄 𝐓𝐇𝐄 𝐏𝐀𝐍

Heat oven to 350°F.

Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.

𝟐. 𝐌𝐀𝐊𝐄 𝐓𝐇𝐄 𝐂𝐑𝐄𝐀𝐌 𝐂𝐇𝐄𝐄𝐒𝐄 𝐅𝐈𝐋𝐋𝐈𝐍𝐆

Beat the cream cheese and sugar on medium-low speed until creamy.

Add the egg white and mix on low just until combined.

Set aside.

𝟑. 𝐌𝐀𝐊𝐄 𝐓𝐇𝐄 𝐂𝐀𝐊𝐄 𝐁𝐀𝐓𝐓𝐄𝐑

In a small bowl, whisk together the flour, baking powder, baking soda and salt.

In a separate bowl, cream the softened butter and sugar until light and smooth.

Add the egg, egg yolk and vanilla and mix until combined.

Add the flour mixture alternately with the sour cream, mixing just until combined.

Spread the batter evenly into the prepared pan.

𝟒. 𝐀𝐃𝐃 𝐓𝐇𝐄 𝐅𝐈𝐋𝐋𝐈𝐍𝐆

Spread the cream cheese mixture evenly over the cake batter.

Arrange the raspberries over the cream cheese layer.

𝟓. 𝐌𝐀𝐊𝐄 𝐓𝐇𝐄 𝐒𝐓𝐑𝐄𝐔𝐒𝐄𝐋

Combine the flour and sugar.

Cut in the cold butter with a pastry blender or fork until the mixture forms coarse, pea-sized crumbs.

Sprinkle the streusel evenly over the raspberries.

𝟔. 𝐁𝐀𝐊𝐄

Bake for 40 to 45 minutes, until the cake is set and a tester inserted into the cake portion comes out clean.

Cool on a wire rack.

Run a thin knife around the edge of the cake, then remove the springform ring.

𝟕. 𝐒𝐓𝐎𝐑𝐄

Store covered in the refrigerator.