Raspberry-Cheese Coffee Cake

I think the best 'intro' to this recipe would be my original comment, back from 2005, "Well, if the dish any sign of a dessert's goodness... There's just about half left. It's a good thing." :)

As a side note, any kind of preserve can be used, with seeds or without.

1 8-oz. pkg cream cheese, softened
½ cup butter
1-3/4 cups flour
1 cup granulated sugar
2 eggs
¼ cup milk
1 tsp. baking powder
½ tsp. baking soda
½ tsp. vanilla
½ cup seedless red raspberry or strawberry preserves
Powdered sugar (optional)

Preheat oven to 350F. Grease a 13x9-inch baking pan; set aside.

In a large mixing bowl, beat cream cheese and butter with an electric mixer on medium to high speed for about 30 seconds or until combined. Add about half of the flour to the cream chese mixture.

Add the granulated sugar, eggs, milk, baking powder, baking soda, and vanilla to the cream cheese mixture. Beat on low speed until thoroughly combined. Beat on medium speed for 2 minutes. Beat in remaining flour just until combined.

Spread batter evenly into prepared pan. Spoon preserves in small spoonfuls on top of the batter. Using a small narrow spatula or knife, gently swirl preserves into the batter to create a marble effect.

Bake at 350F for 30-35 minutes, or until a toothpick inserted near the center comes out clean.

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