Raspberry Cream Cheese Coffeecake

And just another thing, since I often get the question if it is possible to use a substitute in place of the sour cream (although the sour cream makes the cakes super moist) if you don’t like it, you can use thick Greek yogurt, it works well instead of sour cream.

Photo by Lisa R.

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • For the filling:

  • 8

    oz. cream cheese-softened

  • 1/4

    cup sugar

  • 1

    egg white

  • 1

    cup raspberries-washed and well drained

  • For the cake:

  • 1 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

  • 1

    teaspoon vanilla extract

  • 3/4

    cup sour cream (or thick Greek yogurt)

  • For the streusel topping:

  • 1/3

    cup sugar

  • 1/2

    cup flour

  • 3

    tablespoons butter-chilled and cubed

Directions

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.

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