I really should take a minute and apologize to this recipe. This is one that I’ve run across at least a kazillion times while looking through one of my favorite, and oldest, baking books. Every time I’d see it, I’d think about how I really needed to try it out sometime, and then I turned the page. I ignored it for years! After at least a decade of passing it by, I finally stopped procrastinating and made the thing! I’m glad I did. I baked it up for a brunch I attended earlier in the week. It was so easy to make, though, that I won’t need a special occasion before I whip it up again.
I started by creaming some butter and cream cheese together.
Once that was nice and fluffy, I added the rest of the ingredients: flour, sugar, eggs, vanilla, milk…usual cake baking fare.
Then, after it was all mixed together, I spread it in a 9×13 inch baking dish.
(It’s OK if it’s a little lumpy.)
Once it was in the pan, I dropped generous spoonfuls of raspberry jam all over the batter. You could really use whichever flavor of jam you want. So many choices!
Using a small spatula, I swirled the jam throughout the cake batter to create a marbled effect. You could also use a knife and get the same result.
Then, it went into the oven for thirty minutes.
When I took it out of the oven, I had a perfectly delicious looking coffee cake! It was full of yummy looking craters of raspberry jam.
I wanted to dig right in, but I let it cool for about a half an hour before slicing it up. I’m glad I waited a bit, because it’s so moist that it’s a little tricky to cut! I just had to cut slowly with a sharp knife. Before I served it, I sprinkled it with just a bit of powdered sugar.
It seemed to be a hit at the brunch! It was so moist, and perfectly buttery and cream cheesy. Yummy all around, really. It was so easy that it may just have to make an appearance on our Christmas breakfast table.
So, thank you for being patient with me, Coffee Cake Recipe. I’m sorry I passed you by on so many occasions. I appreciate you coming through for me, even after all these years.
RASPBERRY AND CREAM CHEESE COFFEE CAKE
Adapted from Better Homes and Gardens New Baking Book
- 1 8 oz. package reduced fat cream cheese, softened
- 1/2 cup butter
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 2 eggs
- 1/4 cup milk
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. vanilla
- 1/2 – 2/3 cup red raspberry preserves
- powdered sugar
- Grease a 9×13 inch baking pan and set aside. Preheat oven to 350*.
- In a large mixing bowl, beat the cream cheese and butter together on medium to high speed for about 30 seconds, or until combined. Add half of the flour and mix well.
- Add the sugar, eggs, milk, baking powder, baking soda and vanilla to the cream cheese mixture. Beat on low-speed until thoroughly combined, scraping the sides of the bowl occasionally. Beat on medium speed for 2 minutes. Beat in the remaining flour on low-speed until just combined.
- Spread the batter in the prepared pan. Spoon the preserves in mounds on top of the batter. Using a small spatula or a knife, swirl the preserves into the batter to create a marbled effect.
- Bake for 30-35 minutes or until a wooden toothpick inserted near the center of the cake comes out clean.
- Cool in the pan for, at least, 15 minutes. Sift powdered sugar over the cake, if desired. Serve warm, or cool completely on a wire rack.