Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake For the filling: 8 oz. cream cheese-softened ¼ cup sugar 1 egg white 1 cup raspberries-washed and well drained For the cake: 1 ½ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 5.5 Tablespoons unsalted butter- softened ½ cup sugar 1 egg 1 egg yolk 1 teaspoon vanilla extract ¾ cup sour cream For the streusel topping: ⅓ cup sugar ½ cup flour 3 tablespoons butter-chilled and cubed 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.