Lemon-Raspberry Coffee Cake

April 19th, 2012 by amanda

Why yes, this is the 2nd coffee cake I’ve posted in the past week. I told you guys I liked to eat cake for breakfast!

This coffee cake is different from others that I’ve made. To me, coffee cake is a little denser than, say, a birthday cake but this one has more of the birthday cake texture. It also has a cheesecake filling in the center but mine kind of blended in with the rest of the cake. The recipe makes it sound like there are supposed to be distinctive layers but like I said, mine just melted into the cake as it baked. You can still taste it though, and that’s the important part! And last but not least, raspberries!

I absolutely love the lemon and berry combination and it was especially lovely in this fluffy cake. It’s also very good with whipped cream.

One year ago: Baked Vanilla Doughnuts

Lemon-Raspberry Coffee Cake

adapted from Better Homes & Gardens

Ingredients

For the cake:

1½ cups flour

1½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 cup sugar

½ cup butter, softened

1 egg

1 teaspoon vanilla

¾ cup buttermilk

For the cheesecake filling:

3 ounces cream cheese, softened

¼ cup sugar

zest from 1 lemon

1 egg

1 cup fresh or frozen raspberries

Instructions

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