Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese espresso Cake –  all flavors you like, you’ll get here in each chew: wet and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping.

And just to say, right at the start, simply so there are no confusions: even though it is referred to as espresso cake, this cake isn't made with espresso, it is supposed to be served with coffee. I gladly seize a bit of this cake at the side of the first morning espresso, however you will love this cake, some thing you drink with it. Raspberry cheese espresso cake is the exceptional  way to begin the new workday: happy and smiling.

when you do that selfmade cake once, I’m positive you'll skip the neighborhood bakery within the future. although it has 4 layers, you don’t must be an professional to make it. tender cake, creamy filling  and crunchy topping are made in the blink of a watch. You upload a few fresh, juicy raspberries and in 45 minutes you've got a tremendous summer season deal with in your oven.

Ingredients :

For the filling:

• 1/4 cup sugar
• 8 oz. cream cheese-softened
• 1 egg white
• 1 cup raspberries-washed and well drained

For the cake:

• 1 and 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
• 3/4 cup sour cream
• 1 teaspoon vanilla extract

For the streusel topping:

• 1/3 cup sugar
• 1/2 cup flour
• 3 tablespoons butter-chilled and cubed

Instructions :

1. Preheat oven to 350 F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside.
2. 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.
3. To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside.
4. 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.
5. 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)
6. Sprinkle the streusel on top of raspberries.
7. 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.
8. Store in the fridge.