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.
Preheat oven to 350F.
Grease 8 or 9 inch springform pan and line the bottom with parchment paper.
Set aside.
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.
In a bowl stir together the 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.
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).
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.
Ingredients
Directions
Preheat oven to 350F.
Grease 8 or 9 inch springform pan and line the bottom with parchment paper.
Set aside.
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.
In a bowl stir together the 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.
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).
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.