ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry-Cheese Coffee Cake

Photo: J. Savage Gibson; Styling: Shelly Jacobs
Yield 12 to 15 servings

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup seedless raspberry preserves
  • 3 tablespoons powdered sugar

How to Make It

  1. Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, milk, and vanilla, beating until smooth.

  2. Combine flour and next 3 ingredients; add to cream cheese mixture, beating at low speed until well blended. Spread batter into a greased and floured 13- x 9-inch pan. Dollop with preserves, and swirl with a knife.

  3. Bake at 350° for 30 minutes or until cake begins to leave sides of pan. Cool slightly, and sprinkle with powdered sugar. Cut into squares.