A delicious breakfast recipe with cream cheese and fresh rashpberries.
Wash the raspberries and lay them on paper towel to dry.
In a small mixing bowl, add cream cheese, sugar, and the egg white. Save the egg yolk for later. Mix until smooth and creamy.
In a large mixing bowl, combine all dry ingredients for the cake.
Then, add the vanilla, egg, egg yolk (reserved from earlier), butter, and sour cream. Mix well. Cake batter will be thick.
Cut the cold butter into cubes and place them in a medium sized mixing bowl.
Add the flour, sugar, brown sugar, and cinnamon. Combine with a fork or pastry blender until crumbly.
Place cake mixture into the bottom of a greased 8 inch spring form pan.
Spread the cream cheese topping over the top.
Then, sprinkle the streusel on top of the cream cheese mixture.
Lastly, evenly distribute the raspberries over the streusel.
Bake at 350° for 55 minutes.
Allow the cake to cool for 10 minutes. Then remove from pan and serve.