I have made this cake a few times, and each time I am so thrilled with the result and how my guests enjoy it. I first made it to bring into the office for coworkers during the holiday season, and then made it again years later to bring to Easter brunch. Both times people loved the combination of a coffee cake and cheesecake, with ribbons of tangy-sweet raspberry throughout. I suggest cutting it into small pieces so people are willing to try it without committing to a big piece…you’ll see them heading back for seconds!
Sorry it took me so long to post this recipe, Auntie Jan!