Recipe courtesy of Sara Moulton
Total:
1 hr 35 min
Active:
30 min
Yield:
1 13- by 9-inch cake
Level:
None

Ingredients

For the filling:
For the streusel:
For the batter:

Directions

Preheat oven to 375 degrees F. Butter a 13- by 9-inch glass baking dish.

Make filling: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.

Make streusel: In a small bowl blend together butter, sugar, flour, cinnamon and salt.

Make batter: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy. In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in raspberries gently but thoroughly.

Spread 2 1/2 cups batter in bottom of baking dish and spread filling evenly on top. Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers). Sprinkle streusel evenly over batter.

Bake coffeecake in middle of oven 1 hour and 5 minutes, or until golden and a tester comes out clean. Cool coffeecake completely in baking dish on a rack.

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