Berry Brunch Coffee Cake
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons plus 2 teaspoons 2% milk
1 cup fresh raspberries or blackberries
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
4-1/2 teaspoons cold butter
1 cup confectioners’ sugar
4 to 5 teaspoons 2% milk
1/4 teaspoon vanilla extract
In a small bowl, beat the cream cheese, butter and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to butter mixture alternately with milk. Fold in raspberries.
Pour half of the batter into an 8-in. fluted tube pan coated with cooking spray and dusted with flour. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Top with remaining batter.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over warm cake. Yield: 6 servings.
Recipe found here: Berry Brunch Coffee Cake