Wednesday, April 25, 2012
A great coffeecake recipe! Fresh, spring-y, and anything BUT dry. I will definitely make this one again.
Slightly updated from: The Salsky Update blog
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 c. granulated sugar
1/2 c. butter, softened
2-3 T. lemon juice1 tsp. vanilla
3/4 c. buttermilk
2-3 T. freshly squeezed lemon juice
Cream Cheese layer:
3 oz. cream cheese, softened
1 T. freshly squeezed lemon juice
1 c. fresh raspberries
powdered sugar (optional)
Preheat oven to 375 degrees. Lightly grease bottom of 9"-round cake pan. Grease and lightly flour pan; set aside. For cake, in a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
In a medium mixing bowl beat 1 cup of the granulated sugar and the butter with mixer on medium to high until combined. Add 1 egg, vanilla, and lemon juice. Beat on low to medium 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.
For cheesecake filling, in small mixing bowl beat cream cheese and remaining 1/4 c. granulated sugar on medium to high until combined. Add lemon juice and 1 egg. Beat until combined.
Spoon half the cake batter into prepared pan, spreading to edges. Pour cream cheese mixture on cake batter, spreading to edges. Dollop remaining batter on cream cheese layer, carefully spreading to edges of pan.
Bake 20 minutes or until puffed. Gently press raspberries into cake. Reduce oven to 325 degrees. Bake for an additional 25-28 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Loosen edges of cake from pan; remove from pan. Sprinkle with powdered sugar, if desired.