Raspberry Cream Cheese Crumb Cake — PINK, BLONDE + BAKING

This fruity breakfast cake will always leave you wanting more!

Prep time: 30 minutes Bake Time: 50-60 minutes Total time: 80-90 minutes

INGREDIENTS

Filling
8 oz. cream cheese
1/4 cup sugar
1 egg white
1 cup fresh raspberries
Cake
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
5 1/2 tablespoons unsalted butter, softened
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoons vanilla extract
3/4 cup sour cream, full fat
Streusel topping
1/3 cup sugar
1/2 cup flour
3 tablespoons butter, cubed
1 teaspoon cinnamon

Preheat the oven to 350 degrees. Prepare a 9 inch round pan by greasing it and lining the bottom with parchment paper.
Filling: With an electric beater, mix together the cream cheese and sugar until smooth and creamy. Add in the egg white with the mixer on low until just combined.
Cake: In a medium size mixing bowl, stir together the flour, baking powder, baking soda and salt.
In a separate bowl, beat together the butter and sugar on low speed until combined, then slowly add the egg. egg yolk and vanilla.
Alternating 1/3 of the flour mixture and 1/4 cup sour cream, mix ingredients into the butter, sugar, egg batter. Slowly mix until just combined and smooth.
Pour the batter into the prepared pan, leaving out 1/3 cup. Pour half of the cream cheese filling on top of the batter, followed by the remaining batter and swirl together lightly until a swirly pattern is visible (do not over mix, you still want the filling to be separate from the batter). Top with the rest of the cream cheese filling.
Pour the raspberries over the batter.
Streusel Topping: Combine sugar, flour and cubed butter into a bowl. Blend together with a fork or pastry blender until crumbly and pea sized pieces begin to form.
Sprinkle the streusel topping over the raspberries and batter.
Bake for 45-55 minutes. To test if the cake is done, insert a cake tester or toothpick unto the center of the cake. It should come out clean.
Let stand for 5 minutes before running a fork around the edges and removing the cake from the pan. Let cool on a cooling rack until you are ready to serve. This can be served hot, so no need to wait until it's cold to eat!
Store in the fridge in an air tight container.