Lemon – Raspberry Coffee Cake



I love a good one pan – no frosting cake, it’s perfect for a busy weekend like the one we just had. It’s moist, with the addition of fresh raspberries, and a sprinkling of confectionery sugar make this cake really special! 

For the cake:

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1 cup fresh raspberries

For the filling:

  • 3 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon grated lemon zest
  1. Preheat oven to 375º, grease and flour a 9″ inch cake pan.
  2. In a small bowl, mix together flour, baking powder, baking soda, and salt – set aside.
  3. In a large bowl with an electric mixer,  beat the sugar and butter until well combined. Add the egg and vanilla, mix at medium speed for 1 minute.
  4. Alternate the flour mixture and buttermilk to the butter/sugar until just combined. Set aside.
  5. For the filling – in a medium bowl beat the cream cheese and sugar, then add the egg and lemon zest.
  6. Spoon half of the cake batter into the prepared pan, using a spatula, spread batter to the edges of the pan. Pour the filling over the batter – carefully spread it to the edges of the pan. Using a spoon, dollop the remaining batter over the filling.
  7. Bake for 20 minutes, remove pan from oven and gently press raspberries into the cake. Bake for an additional 25 to 30 minutes. Test with a toothpick. Cool on a wire rack for 15 minutes, remove cake from the pan.

(From Better Homes & Gardens)

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