Raspberry Cream Cheese Coffee Cake - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
2/3 cup sugar
3/4 cup butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
2 eggs
1 teaspoon lemon rind, grated
1 (8 ounce) cream cheese, softened
1/3 cup sugar
1/2 cup raspberry jam (or frozen raspberries like I mentionned above in the description)

Preparation

Combine flour and 2/3 cup sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumb mixture.
To remaining crumb mixture, add baking powder and baking soda. Mix well.
Combine sour cream, 1 egg and lemon rind. Add to baking powder mixture. Stir until just moistened. Spread batter over bottom and part way up the side of greased 9-inch springform or 10-inch round fluted quiche pan with removable bottom that is 1-1/4-inches deep.
Beat together Cream Cheese, 1/3 cup sugar and remaining egg until combined. Pour over batter in pan. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top.
Bake in 350 \u00b0F oven 45 minutes or until filling is set and crust is deep golden brown. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve.
Do-ahead tip: Wrap cooled coffee cake in foil and freeze for up to 1 week.