From: Jenn@eatcakefordinner
1 1/2 c. all purpose flour
1/2 c. sugar
2 1/4 tsp. baking powder
1/4 tsp. kosher salt
3/4 c. milk
1 egg
1 tsp. vanilla
2 Tbl. unsalted butter, melted
Raspberry Swirl
1/2 c. raspberry pie filling
Streusel Topping
5 Tbl. light brown sugar
1 Tbl. all-purpose flour
1 tsp. cinnamon
pinch of salt
1 Tbl. unsalted butter, cold
Preheat oven to 350 degrees. For the Cake: Whisk together the flour, sugar, baking powder and salt in a medium bowl. Add the milk, egg, vanilla and melted butter. Stir together until just combined. Spread evenly into a greased 8x8-inch baking dish. Add dollops of the raspberry pie filling randomly over the top of the cake. Use a knife and run it through the cake batter and raspberry filling to form swirls. For the Streusel Topping: Stir together the brown sugar, flour, cinnamon and salt. Add the unsalted butter and using your clean hands, rub together the dry ingredients with the butter until it resembles coarse crumbs. Sprinkle over the entire top of the cake. Bake for 30-32 minutes or until toothpick inserted in the center comes out clean. Cool and drizzle with cream cheese icing. Makes 9 pieces.
Cream Cheese Icing
2 oz. cream cheese
1/2 c. powdered sugar
1 tsp. vanilla extract
1/2 - 1 Tbl. milk
Place cream cheese in a microwave-safe glass dish and microwave for 10-15 seconds or until very soft. Add the powdered sugar and vanilla and stir until smooth and creamy. Add enough milk to reach desired consistency. Drizzle over cooled cake.