Ingredients for Cream Cheese And Raspberry Coffee Cake
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) margarine or butter, softened
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup red raspberry preserves (or jam)
- 1/4 cup powdered sugar, for dusting
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How to Make Cream Cheese And Raspberry Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, beat the softened cream cheese and margarine/butter with an electric mixer on medium-high speed for 30 seconds, or until well combined.
- Gradually add half of the flour to the cream cheese mixture, mixing on low speed until just combined.
- Add the sugar, eggs, milk, baking powder, baking soda, and vanilla extract. Beat on low speed until thoroughly combined, scraping down the sides of the bowl.
- Beat on medium speed for 2 minutes.
- Gradually add the remaining flour, beating on low speed until just combined. Do not overmix.
- Pour about 1/3 of the batter into the prepared bundt pan and spread evenly to cover the bottom.
- In a separate bowl, gently mix the raspberry jam into the remaining batter until the jam is broken up and distributed in grape-sized pieces throughout. Do not overmix.
- Pour the raspberry-swirled batter over the first layer in the pan.
- Bake for 45-50 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the coffee cake cool in the pan on a wire rack for 10 minutes.
- Carefully loosen the edges of the cake and invert it onto the wire rack to cool completely.
- Once completely cooled, sift powdered sugar generously over the top.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
93g
Fat
29g
Carbs
13g
