Lemon Raspberry Coffee Cake

Lightly grease the bottom of a 9 x 1½-inch round pan. Line the bottom with parchment paper, then grease and lightly flour the pan. Set aside.

In a medium bowl, stir together the flour (1 ½ cups), baking powder (1 ½ tsp), baking soda (¼ tsp), and salt (¼ tsp).

In a separate bowl, beat 1 cup of the sugar (1 ¼ cups) with the butter (½ cup) until light and creamy.

Add 1 egg (2) and the vanilla (1 tsp) and mix well.

Alternately add the flour mixture and the buttermilk (¾ cup), mixing until just combined.

In a small bowl, beat the cream cheese (3 oz) with the remaining ¼ cup sugar (1 ¼ cups) until smooth. Add the remaining egg (2) and the lemon zest (1 tsp) and mix well.

Spoon half of the batter into the prepared pan and spread evenly to the edges.

Pour the cream cheese mixture over the batter, spreading gently to the edges.

Dollop the remaining batter over the cream cheese layer and carefully spread it to the edges of the pan.

Bake for 20 minutes, until the cake has begun to puff.

Remove the pan from the oven and gently press the raspberries (1 cup) onto the surface of the cake.

Return to the oven and bake an additional 15–20 minutes, or until the cake is fully set and lightly golden.

Allow the cake to cool in the pan for 10 minutes, then loosen the edges and remove from the pan.

Dust with powdered sugar before serving.