Raspberry Cream Cheese Coffee Cake

Ingredients

FILLING

• Cooking spray
• 1 (8-oz.) block cream cheese, softened
• 1/2 c. (100 g.) granulated sugar
• 1 large egg

CAKE

• 2 c. (240 g.) all-purpose flour
• 1 tsp. kosher salt
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 c. (1 stick) unsalted butter, softened
• 1/2 c. (100 g.) granulated sugar
• 1/4 c. light brown sugar
• 1 large egg
• 3/4 c. sour cream
• 1 tsp. almond extract
• 2 c. fresh raspberries

STREUSEL TOPPING & ASSEMBLY

• 1/2 c. (110 g.) light brown sugar
• 1/2 c. (60 g.) all-purpose flour
• 4 tbsp. unsalted butter, melted
• 1/2 tsp. ground cinnamon

Directions

• FILLING
  1. Preheat oven to 350° and grease an 8″ springform pan with cooking spray.
  2. In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until pale and fluffy. Add egg and beat until well combined; set aside until ready to use.
• CAKE
  1. In a medium bowl, whisk flour, salt, baking powder, and baking soda until combined.
  2. In a large bowl, using handheld mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg, then beat in sour cream and almond extract.
  3. Add dry ingredients to butter mixture and beat on medium-low speed until just combined. Transfer about two-thirds of batter to prepared pan, then pour filling over. Stud with raspberries, then top with remaining batter.
• STRUESEL TOPPING
  1. In a small bowl, mix brown sugar, flour, butter, and cinnamon until mixture resembles wet sand. Sprinkle topping over batter.
  2. Bake cake until golden brown and center no longer jiggles, about 1 hour. Transfer to a wire rack and let cool.