Raspberry Cream Coffee Cake

Name: Raspberry Cream Coffee Cake
Total time: 2700 s
Yield: 10 servings
Cuisine: American
Ingredients: Filling:; 16 oz Cream Cheese, softened; 2/3 c Sugar; 2 Egg whites; 2 c Fresh Raspberries, washed; Cake :; 1 1/2 c AP Flour; 1/2 tsp Baking soda; 1/2 tsp Baking powder; 1/4 tsp salt; 6 tbsp Butter, cold and cubed; 1/2 c Sugar; 2 Egg yokes; 1 Egg; 3/4 c Sour Cream; 1/2 c AP Flour

Midnightchef @Midnightchef

California

Nice moist coffe cake with a raspberry cream cheese filling & strusel on top. Nice way to say goodbye to berry season.

Midnightchef @Midnightchef

California

Nice moist coffe cake with a raspberry cream cheese filling & strusel on top. Nice way to say goodbye to berry season.

Saved

Ingredients

45 mins

10 servings

Filling:
16 ozCream Cheese, softened
2/3 cSugar
2Egg whites
2 cFresh Raspberries, washed
Cake :
1 1/2 cAP Flour
1/2 tspBaking soda
1/2 tspBaking powder
1/4 tspsalt
6 tbspButter, cold and cubed
1/2 cSugar
2Egg yokes
1Egg
3/4 cSour Cream
1/2 cAP Flour

Saved

Steps

45 mins

1

Filling: mix cream cheese, sugar & egg white untill glossy. Set aside
2

Cake: Mix all dry ingredients together and set aside. Mix sugar, egg, and egg yoke on high with your mixer. Gradually add the dry ingredients alternatively with the Sour Cream.
3

Prepare an 8" spring form pan and line the bottom with parchment paper. Spread cake mix evenly in prepared pan. Add cream cheese mixture over the top and spread out evenly. Place your raspberries on top and push into the cream cheese mixture slightly.
4

Bake at 350°F for 20-25 minutes or until toothpick come out clean.
5

Combine your cold butter, flour & sugar until you have a crumble texture. Add to the top of cake.