Raspberry Cream Cheese Coffee Cake

Ingredients

Filling

• 12 ounces neufchatel cheese, softened or cream cheese
• 1/3 cup sugar
• 1 large egg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla

Streusel

• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2/3 cup all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon salt

Batter

• 1/2 cup unsalted butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 2 teaspoons vanilla (or raspberry extract)
• 3-4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup 2% low-fat milk
• 3 cups fresh raspberries (not frozen)

Directions

1. 1

   Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.

2. 2

   FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.

3. 3

   STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.

4. 4

   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.

5. 5

   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.

6. 6

   ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. Spread filling evenly on top.

7. 7

   Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).

8. 8

   Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour , until golden and a tester comes out clean.