Lemon Raspberry Coffee Cake

Grammy asked me to make this when she saw the recipe in Better Homes & Gardens. I love her and so of course, I did.

Lemon Raspberry Coffeecake
Better Homes & Gardens magazine

1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
3/4 cup buttermilk
3 oz. cream cheese, softened
1 teaspoon lemon peel, finely shredded
1 egg
1/2 to 1 cup raspberries, depending on preference
powdered sugar (optional, for sprinkling)

Preheat oven to 375. Prepare 9 inch round pan.

Mix dry ingredients, flour, baking powder, baking soda and salt. Set aside.

Mix 1 cup sugar with butter until combined. Add 1 egg and vanilla. Beat on low-medium until combined. Add flour mixture then buttermilk, alternately, mixing until combined after each addition.

In a separate bowl, mix the cream cheese and remaining 1/4 cup sugar, until combined. Add lemon peel and 1 egg, beating until combined.

Spoon half of the batter into the prepared pan, spreading to the edges. Then, pour the cream cheese mixture on the batter, spreading to edges, before covering with the rest of the batter. Try your best not to mix the batter and cream cheese layers. (I was unsuccessful at this which made the coffeecake bake a little unevenly.)

Bake 20 minutes or until puffed up a little and remove from oven in order to press raspberries into cake. Bake an additional 25 minutes or until a toothpick comes out clean after inserting it into the middle. Allow to cool in the pan for 10 minutes on a wire rack before removing it from the pan. Sprinkle with powdered sugar, if desired.

Pour a cup of coffee (or hot chocolate) on a lazy Saturday morning and dig in.


This post is linked up to some of the parties listed under my Show & Tell tab at the top of the page.