AuthorRita's Kitchen
RatingDifficultyIntermediate

This coffee cake is intended to be served warm, but Steve liked it much better the next day after it had been refrigerated. Or maybe it just needed to sit a bit, before he dove into it....lol.

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Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
FOR FILLING
 1 cup Raspberries, washed and well drained
 ¼ cup White sugar
 8 oz Cream Cheese, softened
 1 Egg white
FOR THE CAKE
 1 ½ cups All purpose flour
 ½ tsp Baking Powder
 ½ tsp Baking Soda
 ¼ tsp Salt
 5 ½ tbsp Unsalted butter, softened
 ½ cup White sugar
 1 Egg
 1 Egg yolk
 1 tsp Vanilla
 ¾ cup Sour Cream
FOR THE STREUDEL
  cup White sugar
 ½ cup All purpose flour
 3 tbsp Butter, chilled and cubed
1

Preheat oven to 350F.
Grease 8 or 9 inch springform pan and line the bottom with parchment paper.
Set aside.

TO MAKE FILLING
2

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.

TO MAKE CAKE BATTER
3

In a bowl stir together the 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.

5

Spread the cream cheese filling on top.
Place raspberries onto cream cheese filling.

TO MAKE TOPPING
6

Combine sugar, flour and chilled cubed butter in a bowl.
Stir with a fork or pastry blender until the mixture is crumbly. (streusel should be in pea-sized crumbs).

7

Sprinkle the streusel on top of raspberries.

8

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.

Category, , CuisineCooking Method

Ingredients

FOR FILLING
 1 cup Raspberries, washed and well drained
 ¼ cup White sugar
 8 oz Cream Cheese, softened
 1 Egg white
FOR THE CAKE
 1 ½ cups All purpose flour
 ½ tsp Baking Powder
 ½ tsp Baking Soda
 ¼ tsp Salt
 5 ½ tbsp Unsalted butter, softened
 ½ cup White sugar
 1 Egg
 1 Egg yolk
 1 tsp Vanilla
 ¾ cup Sour Cream
FOR THE STREUDEL
  cup White sugar
 ½ cup All purpose flour
 3 tbsp 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.

TO MAKE FILLING
2

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.

TO MAKE CAKE BATTER
3

In a bowl stir together the 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.

5

Spread the cream cheese filling on top.
Place raspberries onto cream cheese filling.

TO MAKE TOPPING
6

Combine sugar, flour and chilled cubed butter in a bowl.
Stir with a fork or pastry blender until the mixture is crumbly. (streusel should be in pea-sized crumbs).

7

Sprinkle the streusel on top of raspberries.

8

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.

Raspberry Cream Cheese Coffee Cake (Steve approved)