Don’t wait until the holidays to serve a coffeecake of this kind. Make it something that you do for yourself, and your family, as a special treat. You won’t be sorry.
For the filling:
8 oz. cream cheese, softened
1/4 cup granulated sugar
1 egg white
1 cup raspberries, washed and 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
5-1/2 Tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
3/4 cup sour cream
For the streusel topping:
1/3 cup granulated sugar
1/2 cup flour
3 tablespoons butter, chilled and cubed
Preheat oven to 350°F. 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 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, egg yolk, and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth top with a spatula.
Spread the cream cheese filling on top. Carefully 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. (I used a mini food processor for this – so much faster.)
Sprinkle the streusel on top of raspberries, covering the fruit.
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 edge, and loosen the ring of springform pan.
Store in the fridge.
*I drained these on a paper towel, open side down.