Raspberry Cream Cheese Coffee Cake
For the filling:
1/4 cup maple 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 maple sugar
1 egg + 1 egg yolk
3/4 cup sour cream
1 teaspoon vanilla extract
For the streusel topping:
1/3 cup maple sugar
1/2 cup flour
3 tablespoons butter-chilled and cubed
Preheat the oven to 350 F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside.
To make the filling: Mix together the cream cheese and maple 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, and set aside.
With an electric mixer cream together the butter and maple 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 maple 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 the 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