This Raspberry Cream Cheese Coffeecake will be a hit with your holiday guests this year just as much as it will please the regulars around your coffee table. With flavors of raspberries, orange, and luscious cream cheese, it's a delicious way to start the day!
Preheat the oven to 350. Grease a 9x13-inch pan with nonstick cooking spray.
In the bowl of a food processor fitted with a metal blade, combine the flour, 3/4 cup sugar, and the butter. Pulse until coarse crumbs are formed. Remove 1/2 cup of the crumb mixture from the bowl and set aside. Alternatively, you can do this without a food processor. Add the ingredients to a mixing bowl and cut the butter into the flour and sugar with a pastry blender.
Add to the mixture in the food processor: the baking powder, baking soda, salt, milk, 1 egg, and the orange zest. Pulse until a smooth batter is formed. If you’re not using a food processor, use a hand mixer to combine the wet and dry ingredients until well combined.
Spread this batter along the bottom of the prepared pan.
Add the cream cheese and remaining 1/2 cup sugar to the empty processor bowl. No need to wash it. Blend until smooth. Add the remaining egg and the vanilla extract. Scrape down the sides and blend until smooth. Pour this mixture over the cake batter in ribbons, allowing spaces for cake batter to show.
Sprinkle the berries over the batter. Sprinkle the streusel over the berries.
Bake the coffeecake for 25 to 30 minutes, until the cheesecake areas are set and a tester inserted into a cake area has a few crumbs attached. Cool on a rack. Can be refrigerated for more cheesecake-like texture.
Nutritional values are approximate and are based on 1/16 of the recipe. Refrigerate leftovers promptly and use within 4 days.