Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temp
  • 3 oz. cream cheese, at room temp
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1 cup raspberries, divided
  • Confectioners' sugar, for topping

Instruction

  • Preheat the oven to 375°F. Line the bottom a 9-inch round cake pan with parchment paper then grease it with cooking spray or butter. 
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set the mixture aside. 
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until light and fluffy, about 2 minutes. 
  • Add the eggs one at a time, beating between each addition, then add the vanilla extract. 
  • Alternately add the flour mixture and the buttermilk, beating just until combined, then fold 1/2 cup of raspberries into the batter.
  • Transfer the batter to the prepared baking pan and bake the coffee cake for 20 minutes.
  • Remove it from the oven and add the remaining 1/2 cup raspberries on top, pressing them gently into the coffee cake. 
  • Return the coffee cake to the oven and bake it an additional 20 to 25 minutes until it is set and a toothpick inserted comes out clean. 
  • Remove the coffee cake from the oven and let it cool slightly before dusting it with the confectioners’ sugar then slicing and serving. 
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