Rasberry Coffee Cake

I've been trying to stick to a healthy diet. But it's so damn hard! While eating more fruits, whole wheats, and less fats, I've managed to sneak in TONS of chocolate. This is bad. Yesterday, I had two snickers, pieces of some fancy dark chocolate/ginger bar, and a bag filled with chocolate chips and Quaker Oatmeal Squares cereal. I got home from work and felt TERRIBLE. I was laying in bed thinking, "I've put myself into yet another sugar coma." Seeing as how all the sugar made me sick, I've decided I'm done with chocolate and high sugar foods. For now.

Months and months ago, I made this amazing coffee cake. Found it while browsing around Joy of Baking. There is something about fruits and cream cheese that make me go nuts. This cake is super soft and springy with the perfect amount of cream cheese and fruit. The recipe originally called for blackberries, but all I had was raspberry preserves. Love raspberries, love preserves. It worked out for me. Not to mention streusel completes my life. This statement does not help my previous paragraph at all, but you get the idea.

Raspberry Coffee Cake
Streusel:
1/3 cup AP flour
1/3 white sugar
1/2 tsp ground cinnamon
1/4 cup cold butter, cut into pieces

Cream Cheese Filling:
8 oz cream cheese, at room temp
1/4 cup white sugar
1 large egg
1/2 tsp vanilla
1 tbsp lemon zest (I left this out, but I'm sure it would taste much better with it)
1 tbsp AP flour

Cake:
1 cup AP flour
1 tsp baking powder
1/8 salt
1/4 cup unsalted butter, room temp
1/2 cup white sugar
1 large egg
1/2 tsp vanilla
1/3 cup milk
1 cup fresh raspberries, blackberries, or whatever berry OR 1/2 cup preserves

Preheat over to 350F. Butter a 9 in. springform pan and line the bottom with parchment paper, my best friend, your best friend. Set aside.

For the streusel: Mix together the flour, sugar and cinnamon in a bowl. Add the butter, cutting with a pastry blender or face smash with a fork until you get crumbs. Set aside.
For cream cheese filling: Beat the cheese until creamy and smooth. Add the sugar, egg, vanilla, zest and flour until well mixed and smooth. Set aside.
For the cake: Whisk together the flour, baking powder and salt if using. In a larger bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla, scrape down sides as necessary. Add the flour mix, alternating with the milk twice. Beat only until combined. You don't want to over mix.

Spread the batter on to the bottom of the pan and slightly up the sides. Then spread the cream cheese mix on top of that. Then scatter the berries over, or dot the top with preserves, try to get an even finish. Lightly swirl with a knife if you have to, but try to not to let it interfere with the cake/cream cheese layer. Top with streusel. Bake for about 45 minutes or until the streusel is golden brown and passes the toothpick test. You may want to let this thing cool for a couple hours if you are using preserves.