Raspberry Streusel Cheese Cream Coffee Cake

Raspberry Cream Cheese Coffee Cake – moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping.

  • 8 ounces cream cheese, at room temperature
  • ¼ cup granulated sugar
  • 1 egg white
  • 1 cup fresh raspberries, washed and drained
  • 1 and ½ cups Bob’s Red Mill all-purpose organic flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 5 and ½ tablespoons butter*, at room temperature
  • ½ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream or Greek yogurt
  • ⅓ cup granulated sugar
  • ½ cup Bob’s Red Mill Organic All-Purpose Flour
  • 3 tablespoons butter, cold and cut into cubes
  1. Preheat oven to 350 degrees F.
  2. Grease a 8 or 9-inch springform pan with solid vegetable shortening or non-stick baking spray.
  3. I also like to line the bottom with parchment paper. See post narrative for instructions.
  5. Mix together the cream cheese and ¼ cup sugar.
  6. Blend until creamy on medium-low speed. Add egg white and mix until just combined and silky. Set aside mixture.
  8. In a bowl, combine flour, baking powder, and salt. Set aside.
  9. In the bowl of a mixer combine butter and ½ cup sugar on low speed.
  10. Add vanilla, egg, and egg yolk and blend.
  11. Slowly mix in the flour mixture alternating with the sour cream.
  12. Spoon the batter into he prepared pan and smooth top.
  13. Carefully the cream cheese filling over the top. Smooth evenly.
  14. Place the raspberries onto the cream cheese filling.
  16. Combine flour, sugar, and butter in a bowl.
  17. Work ingredients together with a fork or pastry cutter until mixture resembles wet sand.
  18. Spread mixture over raspberries.
  19. Bake for 40 to 45 minutes at 350 degrees F.
  20. Test cake by inserting a wooden pick into the center of cake. The cake is done when it comes out clean or with dry crumbs.
  21. Cool on a wire rack. After 5 minutes, run a thin knife around the cake edge and loosen the springform ring.
  22. Store in the refrigerator up to 5 days.

Source : allrecipes.com

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