- 10
- 15 mins
- 55 mins
Ingredients
- FOR THE FILLING
- 8 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 egg white
- 1 cup fresh raspberries, washed and drained
- FOR THE CAKE
- 1 and 1/2 cups Bob's Red Mill all-purpose organic flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 and 1/2 tablespoons butter*, at room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup sour cream or Greek yogurt
- FOR THE STREUSEL
- 1/3 cup granulated sugar
- 1/2 cup Bob's Red Mill Organic All-Purpose Flour
- 3 tablespoons butter, cold and cut into cubes
Preparation
Step 1
Instructions
Preheat oven to 250 degrees F.
Grease a 8 or 9-inch springform pan with solid vegetable shortening or non-stick baking spray.
I also like to line the bottom with parchment paper. See post narrative for instructions.
MAKE FILLING
Mix together the cream cheese and ¼ cup sugar.
Blend until creamy on medium-low speed. Add egg white and mix until just combined and silky. Set aside mixture.
MAKE CAKE
In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a mixer combine butter and ½ cup sugar on low speed.
Add vanilla, egg, and egg yolk and blend.
Slowly mix in the flour mixture alternating with the sour cream.
Spoon the batter into he prepared pan and smooth top.
Carefully the cream cheese filling over the top. Smooth evenly.
Place the raspberries onto the cream cheese filling.
STREUSEL
Combine flour, sugar, and butter in a bowl.
Work ingredients together with a fork or pastry cutter until mixture resembles wet sand.
Spread mixture over raspberries.
Bake for 40 to 45 minutes at 350 degrees F.
Test cake by inserting a wooden pick into the center of cake. The cake is done when it comes out clean or with dry crumbs.
Cool on a wire rack. After 5 minutes, run a thin knife around the cake edge and loosen the springform ring.
Store in the refrigerator up to 5 days.
(BE SURE TO SCROLL DOWN TO READ MY TIPS & SUBSTITUTIONS FOR THIS RECipe
Raspberry Streusel Cream Cheese Coffee Cake Tips
You can use light brown sugar instead of granulated sugar in the streusel.
Secondly, you can use either salted or unsalted butter in this recipe. I always use salted.
To line the bottom of the pan with parchment paper, I simply sit the pan on the paper, mark a circle with a pencil. Next, all you need to do it cut out the circle and place it in the bottom of the pan. I spray the paper with non-stick spray as well.
In addition, always make sure your eggs are at room temperature when baking. They will rise better this way.
Finally, cream cheese is much easier to work into recipes and when it is at room temperature. And no one wants lumps in their velvety bite of cream cheese!