Saturday, March 24, 2012

Lemon Berry Coffee Cake (bringing back the recipes!)

I have a carton of buttermilk I need to use up and a couple lemons that need zesting or juicing before they dry up.  I found this recipe in this month's Better Homes and Gardens magazine and knew it would be perfect... I didn't imagine that it would taste as moist and amazing as it does, though!  The buttermilk makes it moist.  I was afraid that only 1 tsp of "lemon peel" wouldn't make it lemony enough, so I just zested a whole lemon, and the lemon taste was perfect.  I also didn't have fresh or frozen raspberries, so I just thawed a cup of frozen Trader Joe's berries I had.  Seriously, make this coffee cake!  
I can imagine on a bridal or baby shower buffet table or just for an afternoon snack.  

Lemon-Raspberry Coffeecake
Cut wedges straight from the pan or transfer the cake to a serving plate for pretty presentation.
Prep:  15 mins.  Bake:  45 mins.  Oven  375*F  
Cool:  10 mins

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
1 egg
1 tsp. vanilla
3/4 c. buttermilk
3 oz. cream cheese, softened
1 tsp. finely shredded lemon peel (zest)
1 egg
1 c. fresh or frozen raspberries (or blueberries or blackberries)
powdered sugar (optional)

1. Preheat oven to 375.  Lightly grease botton of 9x1 1/2 inch-round cake pan.  Lime bottom of pain with parchment.  Grease and lightly flour pan; set aside.  For cake, in a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
2.  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 and the vanilla.  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.
3.  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 peel and 1 egg.  Beat until combined.
4.  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.
5.  Bake 20 minutes or until puffed.  Gently press raspberries into cake.  Bake 25-30 minutes more 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.  Makes 10 servings.
EACH SERVING:  309 cal, 14 g fat, 72 mg chol, 302 mg sodium, 43 g carbs, 1 g fiber, 5 g protein.  

Adapted slightly from Better Homes and Gardens  April 2012, page 159


  1. My mom found this exact recipe and asked me to make it for her. I have the ingredients but haven't made it yet. What a coincidence!

  2. How funny! It's seriously amazing.