I love desserts and this Raspberry Cream Cheese Coffee Cake is one of my top favorite cakes! Moist, buttery, and delightful cake with creamy cheesecake filling, juicy raspberries, and an impressive streusel topping. This cake is perfect if you enjoy light, creamy, and tangy desserts.
1 egg white
1 c. raspberries-washed and well drained
¼ c. sugar
8 ounces cream cheese-softened
5.5 tbsp unsalted butter- softened
1 and ½ c. all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ c. sugar
¾ c. sour cream
¼ tsp salt
1 tsp vanilla extract
1 egg + 1 egg yolk
3 tbsp butter-chilled and cubed
½ c. flour
⅓ c. sugar
How to make Raspberry Cream Cheese Coffee Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9-inch springform pan. Grease and line with parchment paper. Set aside.
Step 2: For the filling, beat the cream cheese and sugar on medium-low speed until creamy. Then, add the egg white and beat on low until just blended. Set aside.
Step 3: For the cake batter, mix the flour, baking powder, baking soda, and salt in a bowl and set aside.
Step 4: Beat the butter and sugar using an electric mixer at medium-low speed. Add the egg, egg yolk, and vanilla. Gradually stir in the flour mixture alternately with the sour cream. Into the prepared pan, transfer the batter. Using a spatula, smooth the top. Over the batter, spread the cream cheese filling and place the raspberries on top.
Step 5: For the topping, place the sugar, flour, and chilled cubed butter in a bowl. Mix well using a fork or pastry blender until the mixture is crumbly.
Step 6: On top of the raspberries, sprinkle the streusel.
Step 7: Place in the preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 8: Remove from the oven when done and allow the cake to cool on a rack before running a thin knife around the cake. Then, release the ring of the pan.
Step 9: Keep the cake in the fridge until ready to serve. Enjoy!