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Ingredients
| baking soda: 1/2 tsp (& baking powder) |
| raspberry jam: 1 cup |
| cream cheese: 8 oz |
| granulated sugar: 1 cup |
| margarine (oleo): 1 cup |
| all-purpose flour (unsifted): 1 cup |
| eggs: 2 |
| whole milk: 1 cup |
Cream cheese and raspberry coffee cake
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
24 serving(s)
Tags
1. In a large mixing bowl beat cream cheese, granulated sugar, and butter or margarine with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt. Beat for about 2 minutes or until well mixed. Beat in remaining flour on low speed until well mixed. Spread batter evenly in a greased and floured 13x9x2-inch baking pan. Spoon preserves in 8 to 10 portions on top of batter. With a knife, swirl preserves into batter to marble.
2. Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool slightly on a wire rack. Sift powdered sugar atop. Cut into squares; serve warm. Garnish with fresh mint and raspberries, if desired. Makes 24 servings.
*Note: Do not use fat-free cream cheese; also, use real butter or margarine, not a spread.