Happy Friday everyone! The weather in Austin, TX this week has been nothing short of GORGEOUS and I’m sure this weekend won’t disappoint. So I’m going to start the weekend off right by sharing with you a sweet and scrumptious recipe to match this sweet weather we’ve been having. Enjoy!
Raspberry Cream Cheese Coffee Cake
Ingredients
8 oz. cream cheese-softened
1/4 cup sugar
1 egg white
1 cup raspberries-washed and well drained
1 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
1 teaspoon vanilla extract
3/4 cup sour cream
1/3 cup sugar
1/2 cup flour
3 tablespoons butter-chilled and cubed
Instructions
- 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.
Have a safe and fun weekend everyone. Enjoy this weather!
Your Realtor and Friend for Life~ Kathy
Healthy Living in Austin, Texas 
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