Raspberry Mascarpone Coffeecake

1. 1

   Preheat oven to 350 F. Butter the bottom and sides of a 13 x 9 x 2-inch glass baking dish, set aside.

2. 2

   For Filling: In a mixer bowl, beat together the marscapone cheese and the sugar. Add the egg, the lemon juice and the vanilla. Beat until smooth and set aside.

3. 3

   For the Topping: In a small bowl, combine the butter, the sugar, the flour, the lemon rind and the salt. Blend until crumbly. Set aside.

4. 4

   For the Cake: In a large bowl combine the dry cake mix, the water, the oil and the eggs. At a low speed, beat until mix is moistened. Beat at medium speed for 2 minutes. Fold in raspberries.

5. 5

   Spread 2 1/2 cups of the batter in the bottom of the prepared baking dish. Spread filling over the cake batter. Drop spoonfuls of the remaining batter over the filling, taking care not to mix the layers. Sprinkle the topping evenly over the batter.

6. 6

   Bake until top of cake is golden and a tester comes out clean, about 34 - 37 minutes. Remove cake from oven, place baking pan on cooling rack and cool completely.

No additional tips available.