Raspberry Butter Cake

By 1For_Him

Ingredients

• Topping:
• 1 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 T unsalted butter, softened
• 1/2 cup sugar
• 1 egg
• 2/3 cup sour cream
• 2 T lemon juice
• 1 tsp vanilla extract
• 3/4 cup fresh raspberries
• 2 3-oz pkg regular cream cheese
• 1 cup powdered sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups fresh raspberries

Preparation

Step 1

Heat oven to 325. Spray 8-in springform pan with cooking spray. Whisk flour, baking powder and soda, and salt in medium bowl.

Beat butter and sugar in large bowl for 3-4 minutes or until creamy and lightened in color. Beat in 1 egg. At low speed, beat in sour cream, lemon juice, and 1 tsp vanilla until combined. Beat in flour mixture just until incorporated. Spoon batter into pan. Sprinkle with 3/4 cup raspberries, pressing gently into batter. Bake 25-30 minutes or just until top feels firm when lightly touched.

Meanwhile, beat cream cheese and powdered sugar in large bowl at low speed until smooth. Beat in 2 eggs and 1 tsp vanilla until combined. Slowly pour topping over partially baked cake. Bake 25-35 minutes or until edges look firm and center moves slightly when pan is tapped but doesn't ripple as if liquid.

Cool completely in pan on wire rack. Sprinkle with 2 cups raspberries before serving. Cake can be made 1 day ahead. Store in refrigerator.