RASPBERRY MASCARPONE COFFEECAKE

RASPBERRY MASCARPONE COFFEECAKE image

Yield Serves 12 - 14 depending on size of slice

Number Of Ingredients 19

Raspberry Mascarpone Coffeecake
Filling
1 1/2 cups mascarpone cheese, softened
1/3 cup sugar
1 large egg
1 Tablespoon fresh lemon juice
1 teaspoon vanilla
Streusel Topping
1/2 cup unsalted butter, softened
1 cup sugar
2/3 cup flour
2 teaspoons grated lemon rind
1/4 teaspoon salt
Cake
1 package lemon cake mix
1 1/3 cups water
1/3 cup oil
3 large eggs
3 cups fresh or frozen thawed raspberries

Steps:

Preheat oven to 350̊ F. Butter the bottom and sides of a 13 x 9 x 2-inch glass baking dish, set aside. For Filling: In a mixer bowl, beat together the marscapone cheese and the sugar. Add the egg, the lemon juice and the vanilla. Beat until smooth and set aside. For the Topping: In a small bowl, combine the butter, the sugar, the flour, the lemon rind and the salt. Blend until crumbly. Set aside. For the Cake: In a large bowl combine the dry cake mix, the water, the oil and the eggs. At a low speed, beat until mix is moistened. Beat at medium speed for 2 minutes. Fold in raspberries. Spread 2 1/2 cups of the batter in the bottom of the prepared baking dish. Spread filling over the cake batter. Drop spoonfuls of the remaining batter over the filling, taking care not to mix the layers. Sprinkle the topping evenly over the batter. Bake until top of cake is golden and a tester comes out clean, about 34 - 37 minutes. Remove cake from oven, place baking pan on cooling rack and cool completely.