Lemon-Raspberry Coffeecake

Lemon-Raspberry Coffeecake

Lemon-Raspberry Coffeecake

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)

Instructions

  • Preheat oven to 375 degrees F. Lightly grease the bottom of a 9×1-1/2-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 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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