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Photo: J. Savage Gibson; Styling: Shelly Jacobs Photo by: Photo: J. Savage Gibson; Styling: Shelly Jacobs

Raspberry-Cheese Coffee Cake

Southern Living OCTOBER 1997

  • 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

Preparation

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.

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Raspberry-Cheese Coffee Cake recipe

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