Raspberry Cream Cheese Coffee Cake

For the filling: 

1/4 cup sugar 

1 container Arla cream cheese 

1 Harvest Haven egg white 

1 cup Harvest Haven raspberries

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 1/2 tablespoons unsalted butter- softened 

1/2 cup sugar 

1 Harvest Haven egg + 1 egg yolk 

3/4 cup sour cream 

1 teaspoon vanilla extract

For the streusel topping: 

1/3 cup sugar 

1/2 cup flour 

3 tablespoons butter-chilled and cubed

Preheat 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 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, set aside.

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.

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.)

Sprinkle the streusel on top of 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.

Store in the fridge.