Lemon-Raspberry Coffeecake

By ezunich

Ingredients

• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp slat
• 1 1/4 cups sugar
• 1/2 cup butter, softened
• 1 egg
• 1 tsp vanilla
• 3/4 cup buttermilk
• 3 oz cream cheese, softened
• 1 tsp finely shredded lemon peel
• 1 egg
• 1 cup fresh or frozen raspberries
• Powdered sugar

Preparation

Step 1

1. Preheat oven to 375°. Lightly grease bottom of a 9x1 1/2 inch cake pan. Line bottom of pan with parchment. Grease and lightly flour pan; set aside. For cake, in a medium bowl stir together flour, baking powder, baking soda and salt; set aside.

2. In a medium bowl, beat 1 cup of sugar and the butter until combined. Add 1 egg and vanilla. Beat on low for a minute. Alternately add flour mixture and buttermilk to sugar mixture, beating until just combined; set aside.

3. For cheesecake filling, in a small mixing bowl, beat cream cheese and remaining (1/4 cup) sugar until combined. Add lemon peel and 1 egg; beat until combined.

4. Spoon half the cake batter into prepared pan, spreading to edges. Pour cream cheese mixture on cake batter, spreading to edges. Dollop remaining batter on cream cheese layer, carefully spreading to edges of pan.

5. Bake 20 minutes or until puffed. gently press raspberries into cake. Bake 25-30 minutes more or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Loosen edges of cake from pan; remove from pan. Sprinkle with powdered sugar.