Raspberry Cream Cheese Coffee Cake

Recipe by 2Bleu
READY IN: 1hr 20mins




  • Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
  • FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
  • STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
  • 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.
  • ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. 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 , until golden and a tester comes out clean.