RASPBERRY CREAM CHEESE COFFEE CAKE

CAKE:

2 sticks unsalted butter
2 c. sugar
2 eggs
1/4 tsp. salt
2 c. flour
1 tsp. baking powder
1 c. sour cream
1/2 tsp. vanilla

FILLING:

1 (10 oz.) pkg. frozen raspberries, thawed & drained
1 (3 oz.) pkg. cream cheese
1 tbsp. flour
1 egg
1/4 c. sugar

Cream butter and sugar. Add eggs, 1 at a time to the cream mixture. Add flour, baking powder and salt. Mix sour cream and vanilla and add to flour mixture.

FILLING: Beat cream cheese, egg, sugar and flour. Lightly mix in berries. Grease and flour tube pan. Place half of the batter in tube pan. Add all the berry filling. Last add remaining batter over berry filling. Bake 60 to 70 minutes at 350 degrees.