I have another recipe for a raspberry coffee cake that involves my springform pan and while it’s not hard to make it seems more complicated than it needs to be. This recipe takes all the yumminess of that more complicated recipe and makes it so much easier. I think it tasted better because it WAS so easy. Try it and see what you think!
Raspberry Coffee Cake
1 (8 oz) pkg cream cheese, softened (I used light)
1/2 cup butter, softened
1 cup sugar
2 large eggs
1/4 cup milk
1 tsp vanilla
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup seedless raspberry preserves
powdered sugar for dusting (optional)
Beat cream cheese, butter, and sugar together until creamy. Add the eggs, milk and vanilla and beating until mixture is smooth.
In a small bowl, combine the flour, baking powder, baking soda, and salt. Add this to the cream cheese mixture at low speed until the mixture is well blended.
Spread into a greased 9×13 pan. Spoon preserves over the top and swirl carefully with a knife. I used more than 1/2 cup preserves ~ more like 3/4 cup.
Bake at 350º for 30 minutes or until the cake begins to leave the sides of the pan.
Cool and sprinkle with powdered sugar if desired. Cut into squares.
Makes 12 ~ 15 servings.