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Another recipe post!  This is a modified version of a coffee cake that my mother in law made as dessert fairly often when my husband and I were first dating waaay back in high school. ;-)  Her version has blueberries, mine has raspberries.  She would make it with no topping, I cover it in a double batch of streusel (recipe below).  Both versions are delicious, so go ahead and modify it as you see fit.  If you come up with a new version, please be sure to share; I'd love to hear about it!

Raspberry Cream Cheese Coffee Cake

Cake

1 stick butter, softened

1 cup sugar
1 teaspoon vanilla

2 eggs

1/2 cup milk (skim is fine)

2 cups flour
1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

4 oz. cream cheese, cut into cubes (reduced fat is fine)

1 cup raspberries (frozen or fresh, halved)

 Streusel

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/2 cup flour

3 tablespoon butter

1/4 cup old fashioned oats

Preheat oven to 350 F.  Grease 9x13 baking pan.

To make the cake: Cream butter and sugar, using mixer on medium-high speed, until light and fluffy; stir in vanilla.  Add eggs, one at a time, mixing after each addition.  Add half of the milk and mix until combined.  Add half of the flour, then mix until combined.  Add the remaining milk, mix.  Add the remaining flour, baking soda and baking powder, mix.  Pour cake into greased 9x13 pan.  At this point, if you'd like, you can refrigerate the cake overnight and then top it with streusel in the morning before baking.

To make the streusel: cut together brown sugar, cinnamon, nutmeg, flour and butter until mixture is full of pea-sized crumbs.  Mix in the oats, using your hands as necessary.

Top unbaked cake with streusel, then bake in preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.  Serve warm and store leftover cake in the refrigerator.