Ingredients Jump to Instructions ↓

  1. 12 oz 340g Cream cheese - softened

  2. 1/3 cup 65g / 2 1/3oz Sugar

  3. 1 cup 198g / 7oz Egg (large)

  4. 1 tablespoon 15ml Fresh lemon juice

  5. 1 teaspoon 5ml Vanilla For The Streusel

  6. 1 cup 198g / 7oz Sugar

  7. 2/3 cup 41g / 1.4oz All-purpose flour

  8. 1 1/2 teaspoons 7 1/2ml Cinnamon

  9. 1/4 teaspoon 1 1/3ml Salt For The Batter

  10. 1 Unsalted butter - (1/2 cup) softened

  11. 1 1/4 cups 247g / 8.7oz Sugar

  12. 2 cups 396g / 13oz Eggs (large)

  13. 2 teaspoons 10ml Vanilla

  14. 4 cups 250g / 8.8oz All-purpose flour

  15. 1 tablespoon 15ml Plus 1 teaspoon baking powder

  16. 1 teaspoon 5ml Salt

  17. 1 cup 237ml Milk

  18. 3 cups 711ml Fresh raspberries - (not frozen)

Instructions Jump to Ingredients ↑

  1. 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


Send feedback