Step 1

Preheat the oven to 375°F. Line the bottom a 9-inch round cake pan with parchment paper then grease it with cooking spray or butter.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set the mixture aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until light and fluffy, about 2 minutes.

Step 4

Add the eggs one at a time, beating between each addition, then add the vanilla extract.

Step 5

Alternately add the flour mixture and the buttermilk, beating just until combined, then fold 1/2 cup of raspberries into the batter.

Step 6

Transfer the batter to the prepared baking pan and bake the coffee cake for 20 minutes.

Step 7

Remove it from the oven and add the remaining 1/2 cup raspberries on top, pressing them gently into the coffee cake.

Step 8

Return the coffee cake to the oven and bake it an additional 20 to 25 minutes until it is set and a toothpick inserted comes out clean.

Step 9

Remove the coffee cake from the oven and let it cool slightly before dusting it with the confectioners’ sugar then slicing and serving.

Step 10

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