Ingredients
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12 ounces neufchatel cheese, softened or 12 ounces cream cheese
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1 large egg
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1 tablespoon lemon juice
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1 teaspoon vanilla
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1/2 cup unsalted butter, softened
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1 cup sugar
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2/3 cup all-purpose flour
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1 1/2 teaspoons cinnamon
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 1/4 cups sugar
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2 large eggs
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2 teaspoons vanilla (or raspberry extract)
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3 -4 cups all-purpose flour
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1 tablespoon baking powder
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1/3 cup sugar
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1 teaspoon baking powder
Instructions
- Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
- FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
- STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
- 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.
- ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. 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 , until golden and a tester comes out clean.