1. Preheat oven to 375 degrees F. Lightly grease the bottom of a
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 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.
3. 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.
4. 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.
5. 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.
Originally Submitted
9/9/2012
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