Raspberry Cheese Coffee Cake with pecans & chocolate drizzle

Raspberry Cheese Coffee Cake

16 tablespoons or 2 sticks unsalted butter softened
1 cup sugar
2 teaspoons pure vanilla extract
3 large eggs at room temperature
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream

Cheese Filling

8 oz cream cheese at room temperature
1/4 cup sugar
1 large egg
1 teaspoon vanilla
1/2 cup raspberry jam at room temperature

Nut Topping

1/2 cup flour
2 tablespoons packed light brown sugar
1/4 teaspoon salt
1/2 cup chopped pecans
4 tablespoons butter melted

Chocolate Drizzle ( Optional) but you really should 🙂

1 oz semi sweet or bitter sweet chocolate ( I prefer the bitter sweet)
3 tablespoons heavy cream

Preheat the oven to 350 degrees F. Butter a 10 inch springform pan.

Make the cake
Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until light and fluffy about 5 minutes or until smooth. Add the eggs one at a time and vanilla and beat until blended, scrape down the bowl.
In another bowl whisk together the flour, baking powder, baking soda and salt. Add this to the butter mixture in thirds alternating with the sour cream, beat for one minute. Spread the batter in the prepared pan.

Make the cheese filing

Put the cream cheese and sugar in a bowl and beat until smooth 2-3 minutes using the electric mixer on medium speed. Add the egg and vanilla, beat until blended pour over the center of the batter in the pan leaving 1/2 inch border all the way around.
In the microwave heat the jam until pourable, 20 seconds should do it, Pour over the cheese filling.

Make the nut topping

Whisk together the flour sugar and salt, add the pecans stir in the butter until the dry ingredients are moistened. Sprinkle the nut topping evenly over the batter.

Bake for 55 – 60 minutes until the top is golden brown and the center should still be jiggly Remove to a wire rack and let cool.

You can serve the cake as is or prepare the chocolate drizzle.

Chocolate Drizzle

Heat the cream and chocolate for 20 seconds in the microwave then stir until smooth.
Drizzle the chocolate from a fork over the cake and serve.

this cake freezes well too.