Lemon-Raspberry Coffeecake
By TrayH
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup buttermilk
- 3 ounces cream cheese, softened
- 1 teaspoon finely shredded lemon peel
- 1 cup fresh or frozen raspberries
- Powdered sugar and fresh raspberries (optional)
Details
Adapted from bhg.com
Preparation
Step 1
* Preheat oven to 375 degrees F.
* Lightly grease the bottom of a 9x1-1/2-inch round 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.
* In a medium mixing bowl beat 1 cup of the granulated sugar and the butter with a mixer on medium to high until combined.
* Add 1 egg and the vanilla.
* Beat on low to medium for 1 minute.
* Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.
~For cheesecake filling:
* In a small mixing bowl beat cream cheese and remaining 1/4 cup granulated sugar on medium to high until combined.
* Add lemon peel and remaining egg; beat until combined.
* Spoon half the cake batter into the prepared pan, spreading to edges.
* Pour cheesecake filling over batter, spreading to edges.
* Dollop remaining batter on filling, carefully spreading to edges of pan.
* Bake for 20 minutes or until puffed.
* Gently press raspberries into cake.
* Bake 25 to 30 minutes more or until a toothpick inserted near center comes out clean.
* Cool in pan on wire rack for 10 minutes.
* Loosen edges of cake from pan; remove from pan.
* Serve warm, sprinkled with powdered sugar and topped with additional raspberries.
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