Cream Cheese and Raspberry Coffee Cake
- 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.
- 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.
From the Test Kitchen
Do not use fat-free cream cheese; also, use real butter or margarine, not a spread.
Nutrition Facts (Cream Cheese and Raspberry Coffee Cake)
- Per serving:
- 157 kcal ,
- 8 g fat
- (3 g sat. fat ,
- 28 mg chol. ,
- 144 mg sodium ,
- 20 g carb. ,
- 2 g pro.