LEMON- RASPBERRY COFFEECAKE
Steps:
- 1. preheat oven to 375F. Lightly grease bottom of 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. 2. In medium mixing bowl beat 1 cup of the granulated sugar and the butter with mixer on medium to high until combined. Add 1 egg and the vanilla. Beat on low to medium 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside. 3. For cheesecake filling, in small mixing bowl beat cream cheese and remaining 1/4 cup granulated sugar on medium to high until combined. Add lemon peel and 1 egg. Beat until combined. 4. Spoon half the cake batter into prepared pan, spreading to edges. Pour cream cheese mixture on cake batter, spreading to edges. Dollop remaining better on cream cheese layer, carefully spreading to edges of pan. 5. Bake 20 mintes or until puffed. Gently press raspberries into cake. Bake 25 to 30 minutes more or until toothpick inserted near center comes out clean. Cook in pan on wire rack 10 minutes. loose edges of cake form pan; remove from pan. Sprinkle with powdered sugar, if desired.
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