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RASPBERRY CREAM CHEESE COFFEECAKE

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INGREDIENTS:

-For the filling:

1/4 c sugar

8 oz. cream cheese-softened

1 egg white

1 c raspberries-washed and well drained

-For the cake:

1 1/2 c flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

5.5 tbsp butter- softened

1/2 c sugar

1 egg + 1 egg yolk

3/4 c sour cream

1 tsp vanilla

-For the streusel topping:

1/3 c sugar

1/2 c flour

3 tbsp butter-chilled and cubed

DIRECTIONS:

Preheat oven to 350 F

Grease 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 egg white and mix on low just to combine. Set aside.

-To make the cake batter: In a bowl 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.

See also  Cinnamon Roll French Toast Casserole
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