Raspberry Heaven

As part of my 101 in 1001, I'm trying a recipe every other week. I can cook and bake, and I own A LOT of cookbooks, but I've gotten into a rut of the same ol' standbys. Here's this weekends attempt:

Ripening Raspberries from SKnights

Raspberry Cream Cheese Coffeecake

Ingredients

For the filling:

• 12 ounces cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla

For the streusel:

• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup sugar
• 2/3 cup all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon salt

For the batter:

• 1 stick (1/2 cup) unsalted butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 2 teaspoons vanilla
• 4 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 3 cups fresh raspberries (not frozen)

Directions

Preheat oven to 375 degrees F. Butter a 13- by 9-inch glass baking dish.

Make filling: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.

Make streusel: In a small bowl blend together butter, sugar, flour, cinnamon and salt.

Make 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.

Spread 2 1/2 cups batter in bottom of baking dish and 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 and 5 minutes, or until golden and a tester comes out clean. Cool coffeecake completely in baking dish on a rack.