Raspberry Cream cheese coffee cake: moist, buttery, with creamy cheesecake filling, juicy raspberry and crunchy streusel topping. This light, fruity coffee cake is great for entertaining!

Just to clarify, the cake is not meant to be paired with coffee. This cake is delicious with any kind of coffee. The best way to start a new day is smiling and enjoying raspberry cheese coffee cake

Once you have tried this homemade cake, you’ll be tempted to buy it from the bakery. You don’t need to be an expert to make this cake, even though it has four layers. In a matter of seconds, you can make soft cake, creamy filling, and crunchy topping. Add some juicy, fresh raspberries to your recipe and you’ll have a delicious summer treat in your oven in just 45 minutes.

Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: serves 8

Ingredients

For the filling:

1/4 cup sugar
8 oz. cream cheese-softened
1 egg white
1 cup raspberries-washed and well drained

For the cake:

1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5.5 Tablespoons unsalted butter- softened
1/2 cup sugar
1 egg + 1 egg yolk
3/4 cup sour cream
1 teaspoon vanilla extract

For the streusel topping:

1/3 cup sugar
1/2 cup flour
3 tablespoons butter-chilled and cubed

Instructions

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.