posted by Neil Myers
This coffee cake is a hoot to make and tastes fantastic! You get to poke berries into a half-baked cake, which sounds weird I’ll grant, but it’s strangely satisfying to push them in just right. Plus, there is something about the fresh raspberries that make it indescribably delicious. Blueberries, black berries, or even wine berries work just as well, but raspberries are our favorite. We’ve had lots of requests for this recipe from our guests here at The Inn at Vaucluse Spring, so it’s time to share.
Raspberry-Lemon Coffee Cake
(one 9×13 baking pan)
* 2 1/4 cups flour
* 2 1/4 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 3/4 cup (1 1/2 sticks) soft butter
* 1 1/2 cups sugar
* 2 eggs, room temp
* 1 ½ tsp. vanilla
1 cup plus 2 T. buttermilk
Lemon Cream Cheese filling:
* 4 oz. cream cheese
* ¼ cup plus 2 T. sugar
* 1 ½ tsp. lemon zest
* 2 eggs
Glaze: 1/2 cup seedless raspberry jam, melted over low heat with lemon juice added to thin out
1 cup fresh raspberries
Preheat oven to 350 degrees. Butter 9” x 13” Pyrex pan. Mix dry ingredients and set aside.
Cream butter and sugar together. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
Alternately add in dry mix and buttermilk to butter-sugar mixture, beating just until combined after each addition. Set aside.
For cream cheese filling, beat cream cheese and sugar together in another bowl. Add lemon zest and eggs and beat until combined
Spoon half of cake batter into bottom of buttered 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 for 20 minutes. Remove from oven and gently press raspberries into cake. Cake will still be wet in center and just starting to dry out on the edges. Don’t worry about making a pattern with the berries – they move around anyway, and are easy to cut through. Bake another 25-30 minutes until cake springs back & toothpick comes out clean.