Filling:
1/4 cup sugar
8 ounces cream cheese, softened
1 egg white
1 cup raspberries or fruit of choice

Topping:
1/3 cup sugar
1/2 cup flour
3 tablespoons butter

Cake:
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5 1/2 teaspoons butter
1/2 cup sugar
1 egg
1 egg yolk
3/4 cup sour cream
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease a 9-inch springform pan. To make the filling, combine cream cheese and sugar on medium speed until creamy. Add egg white and mix. Set aside.

To make the cake batter, stir together flour, baking powder, baking soda, salt and set aside. With an electric mixer, cream the butter and sugar on medium speed. Add the egg and egg yolk along with the vanilla. Slowly fold in the flour mixture alternating with the sour cream. Transfer the batter to the prepared pan and smooth out with a spatula. Spread the cream cheese filling on top. Place berries on top of cream cheese filling.
    
To make the topping, combine all ingredients until crumbly. Sprinkle on top of the cake. Bake for 40-45 minutes.