I have made this coffee cake in so many ways. It used to be a plain, cinnamon sugar coffee cake, but now, I have switched it up to include more than just that. I added the layer of cream cheese, which makes it luxurious and comforting, and then I added the layer of fruit, which in this case is raspberries. Both additions have added a new texture and flavor that otherwise cannot be recreated. It is just absolutely delicious!
I mean, can it really truly get any better than this? Yeah, I didn’t think so. This is creamy, crunchy and juicy all on one plate. You are going to love this!
For the filling:
8 oz. Philadelphia cream cheese-softened
1/4 cup Domino sugar
1 egg white
1 cup raspberries-washed and well drained
For the cake:
1 1/2 cups Gold Medal all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5.5 Tablespoons unsalted Land O’ Lakes butter- softened
1/2 cup Domino sugar
1 egg yolk
1 teaspoon McCormick vanilla extract
3/4 cup Daisy sour cream
For the streusel topping:
1/3 cup Domino sugar
1/2 cup Gold Medal flour
3 tablespoons Land O’ Lakes 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.
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Quick Tip: Store covered in the fridge.
Thank you Working Woman’s Food for this great photo.