Raspberry Cream Cheese Coffee Cake

In a medium sized bowl, stir together flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, cream together the butter and sugar on medium speed. Add the egg, egg yolk, and vanilla. Slowly mix in the flour mixture, alternating with the sour cream. Transfer the batter into a greased 8 inch spring form pan. Smooth the surface with a spatula.

Mix the cream cheese and sugar on medium speed until creamy. Add the egg white and mix on low until just combined. Spread on top of the cake batter. Place the raspberries on top of the filling.

Combine all ingredients in a small bowl, stir with a fork until the mixture is crumbly. Make sure the streusel is in pea sized crumbs. Sprinkle the streusel topping mixture on top of the raspberries. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Cool on a rack before popping the cake out of the pan. Store in the fridge if there's any leftovers.