Cool Whips: Raspberry Cream Cheese Coffee Cake


Coffee Cake Cropped

Cook time:  45 mins
Total time:  45 mins

INGREDIENTS

For the filling:
  • 8 oz. cream cheese-softened
  • ¼ cup sugar
  • 1 egg white
  • 1 cup raspberries-washed and well drained
For the cake:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 5.5 Tablespoons unsalted butter- softened
  • ½ cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream
For the streusel topping:
  • ⅓ cup sugar
  • ½ cup flour
  • 3 tablespoons butter-chilled and cubed

INSTRUCTIONS

  1. Preheat oven to 350F. Grease 8 or 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.

(Source: OMGChocolateDesserts.com)

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