Raspberry Cheese Coffee Cake

½ c pecans, chopped stir   sprinkle Bake at 350°F for about 75 minutes Cool in pan for about 30 minutes
½ c sugar
1½ t cinnamon
2 T butter, melted
8 oz cream cheese, softened beat beat   smooth top with rest of berries
¼ c granulated sugar
1 egg  
1 t lemon zest
1½ c flour whisk stir, making 3 additions of flour and 2 of sour cream to butter mixture put in pan, mounding slightly top with 1 c of berries
1 t baking powder
½ t baking soda
¼ t salt
⅓ c butter, softened beat beat beat
⅔ c granulated sugar
2 eggs  
2 t vanilla  
½ c sour cream  
1½ c fresh or frozen raspberries  
  1. Stir pecans, the ½ c sugar, metled butter, and cinnamon together in a bowl. Set aside.
  2. Beat cream cheese and ¼ c sugar until fluffy.
  3. Beat in eggs and lemon zest until just smooth. Set aside.
  4. In a separate bowl, beat softened butter and ⅔ c sugar until well combined.
  5. Beat in eggs, one at a time.
  6. Beat in vanilla.
  7. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  8. Stir flour mixture into butter mixture, alternating with sour cream: 3 additions of dry, 2 of sour cream.
  9. Spread batter in greased 8″×8″ baking pan, mounding slightly.
  10. Sprinkle 1 c of the berries on top.
  11. Gently spread cream cheese filling over blueberries.
  12. Sprinkle with remaining blueberries.
  13. Sprinkle evenly with crumb topping.
  14. Bake at 350°F for about 75 minutes, or until edge is set.
  15. Cool in pan on rack for 30 minutes.

Makes 1 cake.

Stolen from The Complete Canadian Living Cookbook