For this recipe, if you are using Frozen Raspberries, please make sure that they are the individually quick frozen type, DO NOT thaw them when adding to the cake, AND bake for 5-10 minutes longer than fresh raspberries.
1/2 cup butter, softened
1 cup granulated sugar
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
3 cups fresh or frozen raspberries *see note above
1 1/2 cups all-purpose flour
1/2 cup finely chopped pecans (optional)
1/3 cup packed brown sugar
1/3 cup granulated sugar
1/2 cup butter
Cream Cheese Filling
1 pkg cream cheese, softened
1/4 cup granulated sugar
2 tsp finely grated lemon rind
Grease a 13 x 9 inch metal cake pan, set aside
Streusel Topping – In bowl, combine flour, pecans, and sugars. Using pastry blender, or 2 knives, cut in butter until crumbly. Set aside.
Cream Cheese Filling – In bowl, beat cream cheese with sugar until fluffy. Beat in egg and lemon rind. Set aside.
In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream.
Spread batter into prepared pan, sprinkle raspberries over top. Gently spread with cream cheese filling, sprinkle evenly with streusel topping.
Bake in centre of 350 (180C) oven until tester inserted in centre comes out clean, 45 – 50 minutes. Serve warm or at room temperature.
Makes 10 -12 servings