Raspberry Cream Cheese Coffee Cake

Ingredients

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Raspberries

  Raw

  1 cup or 123g

• Wheat flour

  White, all-purpose, unenriched

  1 ½ cup or 188g

• Baking powder

  Leavening agents, low-sodium

  ½ tsp or 3g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Sour cream

  Cultured

  ¾ cup or 173g

• Vanilla extract

  1 tsp or 4g

• Wheat flour

  Whole-grain

  ½ cup or 60g

• Bakeable Stevia

  Pyure

  217g

• Cream Cheese, Less Fat

  Meijer

  227g

• Vegetable oil-butter spread

  Margarine-like, tub, with salt

  121g

Directions

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.
9. (source: https://omgchocolatedesserts.com/raspberry-cream-cheese-coffee-cake/)

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