Raspberry Cream Cheese Coffeecake

Recipe Ingredients

		For The Filling
12 oz	340g	Cream cheese - softened
1/3 cup	65g / 2.3oz	Sugar
1 cup	198g / 7oz	Egg (large)
1 tablespoon	15ml	Fresh lemon juice
1 teaspoon	5ml	Vanilla
		For The Streusel
1		Unsalted butter - (1/2 cup) softened
1 cup	198g / 7oz	Sugar
2/3 cup	41g / 1.4oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Cinnamon
1/4 teaspoon	1.3ml	Salt
		For The Batter
1		Unsalted butter - (1/2 cup) softened
1 1/4 cups	247g / 8.7oz	Sugar
2 cups	396g / 13oz	Eggs (large)
2 teaspoons	10ml	Vanilla
4 cups	250g / 8.8oz	All-purpose flour
1 tablespoon	15ml	Plus 1 teaspoon baking powder
1 teaspoon	5ml	Salt
1 cup	237ml	Milk
3 cups	711ml	Fresh raspberries - (not frozen)

Recipe Instructions

Preheat oven to 375F. 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.

Yield: 1 13- by 9-inch cake

Source:
Cooking Live Show #CL8830

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