Lemon Raspberry Coffee Cake

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

1-2 teaspoon finely shredded lemon peel

1 cup fresh or frozen raspberries

Powdered sugar and fresh raspberries (optional for garnish)

Directions:

Preheat oven to 375 degrees F. Lightly grease the bottom of a 9 inch round cake pan and line bottom of pan with parchment. Grease and lightly flour pan; set aside.

Combine flour, baking powder, baking soda, and salt in a medium bowl, and set aside.

Using an electric mixer,  beat 1 cup of the granulated sugar and butter on medium to high until combined. Add 1 egg and 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 with electric mixer 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 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.

Source: countryliving.com