Our Raspberry Coffee Cake is filled with plump raspberries and a cream cheese filling and topped off with a crunchy streusel topping flavored with a touch of nutmeg and cardamom.
Preheat oven to 350°F/175°C. Grease a 9 i9-inch springform pan and line the bottom with parchment paper. Set aside.
Beat together the cream cheese and sugar on medium-low speed until creamy.
Add egg white end mix on low just to combine. Set aside.
In a bowl stir together flour, baking powder, baking soda, and sea salt. Set aside.
In a large bowl, 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 Greek yogurt.
Transfer the batter into the prepared pan and smooth with a spatula.
Spread the cream cheese filling on top.
Nestle the raspberries into the cream cheese filling. Set aside.
Combine the sugar, flour, nutmeg, cardamom, and chilled butter into a food processor and blitz about 10 seconds for pea-sized crumbs.
The streusel should resemble pea-sized crumbs after going through the food processor.
Sprinkle the streusel on top of Raspberry Coffee Cake.
Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a wire rack for 15 minutes, after cooling run a thin knife around the cake to loosen it from the springform pan.
Whisk together the confectioners’ sugar with the milk and vanilla extract (or paste). Start by adding 2 Tablesppons of milk, if you want a thinner glaze then add more milk until the desired consistency is reached.
Drizzle with vanilla icing and eat warm