Raspberry and Cream Coffee Cake

Using an electric mixer, combine the sugar and cream cheese until creamy. Add the egg and mix until just combined. Set aside.

Preheat oven to 350°F. Spray an 8-inch springform pan with nonstick cooking spray and line the bottom with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, cream together the butter and sugars until light and fluffy. Add the egg, egg yolk, and vanilla, and mix well to incorporate.

Gradually add the flour mixture alternating with the sour cream, scraping down the sides of the bowl and beating well after each addition.

Transfer the batter into the prepared pan and evenly spread to the edges.

Use a rubber spatula to gently spread the cream cheese filling on top of the cake batter. Then evenly distribute the raspberries on top of the cream cheese layer.

Add the sugar, flour, and cold butter to a bowl, and use a pastry blender or fork to combine until the mixture is crumbly and resembles wet sand.

Sprinkle the topping on top of the raspberries.

Bake for 45-50 minutes, or until the topping is lightly golden and a toothpick inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool. Run a knife around the outside edge of the cake, and then loosen the spring to remove the exterior rim.