I was planning on making this coffee cake during our family reunion, but since I didn't make it there I decided to share this cake with you via our recipe blog. It was fun to make it at home--I had all the dry ingredients pre-measured for the campout, so it was very quick to put together. The cake is divine--very tender, delicious raspberry flavor, and the sprinkle of powdered sugar on top sets it off just right. Hope you enjoy it!
Ingredients
1(8-ounce package)cream cheese or reduced-fat cream cheese (Neufchatel), softened*
1 cup granulated sugar
1/2 cup butter or margarine, 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 or margarine with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt. Beat for about 2 minutes or until well mixed. Beat in remaining flour on low speed until well mixed. Spread batter evenly in a greased and floured 13x9x2-inch baking pan. Spoon preserves in 8 to 10 portions on top of batter. With a knife, swirl preserves into batter to marble.
2. Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool slightly on a wire rack. Sift powdered sugar atop. Cut into squares; serve warm. Garnish with fresh mint and raspberries, if desired. Makes 24 servings.
*Note: Do not use fat-free cream cheese; also, use real butter or margarine, not a spread.
I love this coffecake! I really love how the rasberry comes out and how elegant the cake looks after being lightly sprinkled with powdered sugar. I've had tons of fun decorating (and eating) each slice that I've had. This recipe is heavenly!!!!!!
ReplyDeleteI wish you had made it for the reunion. I would have enjoyed it! Thanks for sharing the recipe.
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