Need an easy yet delicious dessert for Valentine’s Day? Try this cream cheese and raspberry coffee cake! It is sweet, delicious and good for morning, noon or night.
This coffee cake was originally printed in the magazine, Better Homes and Gardens. Instructions given are based on the instructions given in the magazine issue.
Ingredients:
1 8-oz. Pkg. cream cheese or reduced-fat cream cheese (Neufchâtel), softened*
1 cup granulated sugar
½ cup butter or margarine, softened*
1 ¾ cup all-purpose flour
2 eggs
¼ cup milk
½ tsp. Vanilla
1 tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt
½ cup seedless raspberry preserves (or any jam or preserves of your choosing)
Sifted powdered sugar
Instructions:
In a large mixing bowl beat cream cheese, granulated sugar, and butter or margarine with an electric mixer on medium speed till fluffy. Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt.
Beat for roughly 2 minutes (until well mixed). Then, beat in the remaining flour on low speed till well mixed. Spread batter evenly in a greased and floured 13 x 9 x 2 – inch baking pan.
Spoon the preserves into batter to marble. (Remember, this can be any jams or preserves of your choosing).
Bake in a 350 degree oven for 30 to 35 minutes or until a wooden toothpick comes out clean.
Cool slightly on a wire rack. Sift powdered sugar atop. Makes 24 servings.
*Note: Do not use fat-free cream cheese. Also, use real butter or margarine rather than a spread.
Finally, cut out a square for you and your loved ones! You are sure to enjoy every bite!