Cream Cheese & Raspberry Coffee Cake

Cream Cheese & Raspberry Coffee Cake

Credit: Marika’s Kitchen

Ingredients

  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 3/4 cups all-purpose flour
  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup seedless raspberry preserves
  • Sifted powdered sugar

Directions

  1. In a large mixing bowl, beat cream cheese, granulated sugar, and butter with an electric mixer on medium speed until fluffy.
  2. Add 1/2 of the flour, eggs, milk, vanilla, baking powder, baking soda and salt.
  3. Beat for about 2 minutes or until well mixed.
  4. Beat in remaining flour on low speed until well mixed.
  5. Spread batter evenly in a greased and floured 9x13x2-inch baking pan.
  6. Spoon preserves in 8 to 10 portions on top of batter.
  7. With a knife, swirl preserves into batter to marble.
  8. Bake in a 350 degree oven for 30 to 35 minutes or until a wooden toothpick comes out clean.
  9. Cool slightly on a wire rack. Dust with powdered sugar over top when cool.

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