Ingredients
- 1/4 cup sugar
- 8 oz. cream cheese-softened
- 1 egg white
- 1 cup raspberries-washed and well drained
- 1 and 1/2 cups all-purpose flour (cake)
- 1/2 teaspoon baking powder (cake)
- 1/2 teaspoon baking soda (cake)
- 1/4 teaspoon salt (cake)
- 5.5 tablespoons unsalted butter- softened (cake)
- 1/2 cup sugar (cake)
- 1 egg + 1 egg yolk (cake)
- 3/4 cup sour cream (cake)
- 1 teaspoon vanilla extract
- 1/3 cup sugar (topping)
- 1/2 cup flour (topping)
- 3 tablespoons butter-chilled and cubed (topping)
Directions
- 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.