• 16 Ratings

This cream cheese coffee cake recipe is topped with a swirl of raspberry jam and a sprinkle of powdered sugar. To drive home the berry coffee cake concept, serve with fresh berries.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Grease a 13 x 9 x 2-inch baking pan or a 3-quart rectangular baking dish; set aside. Preheat oven to 350°F if using a baking pan or 325°F if using a baking dish.

  • In a large bowl combine cream cheese, granulated sugar, and butter; beat with an electric mixer on medium speed until smooth. Add 3/4 cup of the flour, the eggs, milk, baking powder, baking soda, vanilla, and salt. Beat about 1 minute more or until combined. Add the remaining 1 cup flour, beating on low speed just until combined. Spread batter evenly in the prepared baking pan or dish. In a small bowl stir jam with a spoon until nearly smooth. Spoon jam in eight to ten mounds on top of the batter in the baking pan or dish. Using a thin spatula or knife, swirl jam into batter.

  • Bake for 30 to 35 minutes or until toothpick inserted into cake portion near center comes out clean. Cool cake in pan or dish on a wire rack for 30 minutes. Dust with powdered sugar and, if desired, serve with raspberries. Serve warm.

Nutrition Facts

150 calories; 7 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 35 mg cholesterol; 129 mg sodium. 40 mg potassium; 21 g carbohydrates; 0 g fiber; 12 g sugar; 2 g protein; 0 g trans fatty acid; 194 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;


16 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0