Raspberry Cream Cheese Coffee Cake

For the filling:

8 oz. cream cheese-softened

¼ cup sugar

1 egg white

1 cup raspberries-washed and well drained

For the cake:

1 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

5.5 Tablespoons unsalted butter- softened

½ cup sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

¾cup sour cream

For the streusel topping:

⅓ cup sugar

½ cup flour

3 tablespoons butter-chilled and cubed

Preheat oven to 350F. Grease 8 or 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 eeg white end mix on low just to combine. Set aside.

To make the cake batter: In a bow 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.