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.