Preheat the oven to 375°F. Line the bottom a 9-inch round cake pan with parchment paper then grease it with cooking spray or butter. 

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set the mixture aside. 

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until light and fluffy, about 2 minutes. 

Add the eggs one at a time, beating between each addition, then add the vanilla extract. 

Alternately add the flour mixture and the buttermilk, beating just until combined, then fold 1/2 cup of raspberries into the batter.

Transfer the batter to the prepared baking pan and bake the coffee cake for 20 minutes.

Remove it from the oven and add the remaining 1/2 cup raspberries on top, pressing them gently into the coffee cake. 

Return the coffee cake to the oven and bake it an additional 20 to 25 minutes until it is set and a toothpick inserted comes out clean. 

Remove the coffee cake from the oven and let it cool slightly before dusting it with the confectioners’ sugar then slicing and serving. 

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