Recipe - Cream Cheese & Raspberry Coffee Cake

1 8 oz pkg cream cheese, room temp
1 cup sugar
½ cup butter, room temp
1 ½ cups all purpose flour
2 large eggs
¼ cup milk
1 tsp baking powder
½ tsp baking soda
½ tsp pure vanilla extract
¼ tsp salt
½ cup raspberry preserves
2 tbs confectioners sugar

Preheat oven to 350. Grease and flour 13x9 baking pan
Cream cream cheese, sugar and butter with electric mixture til light and fluffy.

Add ¾ c flour, eggs, milk, powder and baking soda, vanilla and salt. Beat 2 minutes til very well blended. Add remaining flour and mix on low speed til well mixed. Spread batter evenly in pan.

Distribute raspberry preserves evenly in 10 or so dollops. Swirl into batter with knife to create marbled effect.

Bake in center of oven 30 to 35 minutes, or til toothpick comes out clean. Cool 25 to 30 minutes on wire rack, sprinkle lightly with confectioners sugar, cut & serve. *I’ve decided that from now on, I will not sprinkle with sugar til ready to eat. I don’t think I ever let it cool enough and the top gets a little gummy and no sugar is visible.

Princess and Sonny Boy love this.

Original recipe was posted in the Sun Sentinel.

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