Birchwood Cafe Raspberry Cream Cheese Coffeecake

6 tbsp. butter, room temperature
1 c. all-purpose flour
1/3 c. sugar

Cake:
5 oz. (1-1/4 sticks) unsalted butter, room temperature
3/4 c. sugar
2 eggs
1 tsp. vanilla
1-1/4 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. milk

Cheese Filling:
1 (8 oz. pkg.) cream cheese, room temperature
1/2 c. sugar
Zest of 1 lemon
1 tbsp. lemon juice
1 egg yolk
1 tbsp. flour
1-1/2 c. fresh or frozen raspberries (thawed and drained)

Preheat oven to 350 degrees. Butter the bottom and sides of a 9- by 13- inch pan. To make crumbs, combine 6 tablespoons butter with 1 cup flour and 1/3 cup sugar. (You can use paddle attachment of mixer to do so.) Set aside. Do not wash bowl.

To make the cake, cream together 5 ounces unsalted butter and 3/4 cup sugar until light and fluffy. Add 2 eggs, one at a time. Add vanilla. Combine flour, baking powder and salt; add dry ingredients in two parts to butter, mix- ture, alternating with milk. Spread batter in prepared pan. Do not wash bowl.

To make cheese filling, beat cream cheese together with 1/2 cup sugar, lemon zest and juice. Beat in 1 egg yolk and 1 tablespoon flour.

Scatter half of raspberries over cake batter in pan. Spread with cheese filling. Cover with remaining berries. Cover with crumb mixture.

Bake until cake and crumbs are golden; about 1 hour. Cool cake in pan.
Makes 15 servings.