Raspberry-Cheese Coffee Cake

Raspberry-Cheese Coffee Cake Recipe
Photo: J. Savage Gibson; Styling: Shelly Jacobs

Recipe from

Southern Living


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


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

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.

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.

Clarice Lowery, Rockwell, North Carolina,

Southern Living

October 1997
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