Raspberry Cream Cheese Coffee Cake

Coffee cake is such a delicious way to start the day! It's even better when it has a filling of cream cheese and raspberries!

The original recipe used fresh raspberries cut in half. I always substitute frozen for fresh. I can find them any time of the year and they are cheaper than fresh and they last longer. I was able to cut the frozen raspberries, I just had to be careful and they did not always cut in half, some where in more pieces, but that is okay. Frozen or fresh will work in this recipe, just do not thaw the frozen raspberries, add them in frozen.

Raspberry Cream Cheese Coffee Cake

Ingredients:

Streusel

• 1/4 cup all purpose flour
• 1/4 cup packed brown sugar
• 1/8 and 1/4 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted

Cream Cheese Filling

• 8 ounces cream cheese, room temperature
• 1/4 cup granulated sugar
• 1 egg white
• 1/2 teaspoon vanilla extract
• 1 cup raspberries, cut in half

Coffee Cake

• 3/4 cup granulated sugar
• 9 tablespoons unsalted butter, room temperature
• 6 tablespoons sour cream
• 6 tablespoons milk
• 1 egg
• 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder

Glaze

• 3/4 cup powdered sugar
• 1-2 tablespoon milk
• 1/2 teaspoon vanilla extract

Directions:

Streusel

1. Preheat the oven to 350º F. Lightly grease a 9 inch circle cake pan and place a circle piece of parchment paper in the bottom of the pan.
2. In a medium sized bowl add the flour, brown sugar, cinnamon and melted butter. Mix well with a fork until everything is well combined. Set aside.

Cream Cheese Filling

1. In a large bowl beat together the cream cheese and sugar until well mixed and smooth. Add in the egg white and vanilla extract, mixing well. Set aside.