Raspberry Cream Cheese Coffee Cake - cooking recipe

Ingredients

Filling
12 ounces neufchatel cheese, softened or 12 ounces cream cheese
1/3 cup sugar
1 large egg
1 tablespoon lemon juice
1 teaspoon vanilla
Streusel
1/2 cup unsalted butter, softened
1 cup sugar
2/3 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
Batter
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs
2 teaspoons vanilla (or raspberry extract)
3 -4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking powder
1 teaspoon salt
1 cup 2% low-fat milk
3 cups fresh raspberries (not frozen)

Preparation

Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
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.
ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. 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 , until golden and a tester comes out clean.