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Cream Cheese And Raspberry Coffee Cake

Diabetic.Foodie's picture
Ingredients
  Cream cheese/Reduced-fat cream cheese / neufchatel 8 Ounce, softened (1 Package, Not Fat-Free Cream Cheese)
  Granulated sugar 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs), softened
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Eggs 2 Small
  Milk 1⁄4 Cup (4 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Seedless raspberry preserves 1⁄2 Cup (8 tbs)
  Sifted powdered sugar 2 Teaspoon
Directions

Grease and flour a 13x9x2-inch baking pan; set aside.
In a large mixing bowl beat .cream cheese, granulated sugar, and butter with an electric mixer on medium speed until fluffy.
Add half of the flour, the eggs, milk, baking powder, baking soda, vanilla, and salt.
Beat about 2 minutes or until combined.
Beat in the remaining flour on low speed until combined.
Spread batter in the prepared baking pan.
Spoon preserves in 8 to 10 portions on 'top of batter.
Using a knife, swirl the preserves into batter to marble.
Bake in a 350° oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean.
Cool slightly on a wire rack.
Sift powdered sugar over top.
Cut into squares; serve warm.

Recipe Summary

Cuisine: 
American
Method: 
Baked

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2 Comments

jill's picture
Hi, I just found your recipe for cream cheese and raspberry cake. How much sugar do I use? Is it one cup? Thanks
umaima's picture
Hi Jill sorry for the error have made the corrections now.