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Lemon-Raspberry Coffeecake: Date Added: 27 Aug 2013
Listed in: Bread and Cakes

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 cups sugar
1/2 cup butter, softened
2 eggs
1 tsp. vanilla
3/4 cup buttermilk
3 oz. cream cheese, softened
1 tsp finely shredded lemon peel
1 cup raspberries

Cooking Instructions

Preheat oven to 375 F. Lightly grease bottom of 9 inch round cake pan. Line bottom with parchment. Grease and lightly flour pan, set aside.

Stir together flour, baking powder, baking soda, salt, set aside.

Beat 1 cup of the sugar and butter with mixer on medium or high until combined. Add 1 egg and the vanilla. Beat on low to medium 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating until combined after each addition.

For cheesecake filling, in small mixing bowl beat cream cheese and remaining 1/4 cup sugar on medium high until combined. Add lemon peel and one egg. Beat until combined.

Spoon half the cake batter into prepared pan, spreading to edges. Pour cream cheese mixture on cake batter, spreading to edges. Dollop remaining batter on cream cheese layer, carefully spreading to edges of pan.

Bake 20 minutes or until puffed. Gently press raspberries into cake. Bake 25 to 30 minutes more or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 miuntes. Loosen edges of cake from pan, remove from pan. Sprinkle with powdered sugar.

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