Ingredients
-
1
-
1/2
-
1 3/4
-
1
-
2
-
1/4
-
1
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Cream Cheese and Raspberry Coffee Cake, A family favorite I’ve modified it a bit to make it a quick coffee cake to whip up , I found this recipe in my BHG’s 75th Anniversary Recipes and decided to bring it to a friend’s house for dessert when we went over for dinner because I know they love cheesecake but are also trying to diet Instead of the one cup of sugar, I substituted 1/2 cup of sugar and 1/4 cup of Splenda I also used seedless raspberry jam because I could not find seedless raspberry preserves at my grocery store I think they were pretty much the same thing I don’t have an electric mixer, so I mixed it all by hand, and it wasn’t too bad I cooked mine according to the orginal recipe in a 13×9 pan, dropping the preserves in 8 dollops on top of the batter spread into the pan and marbleing it through with a knife Though, I have been wanting to use my bundt pan, so I might try this way next Cooking time for the 13×9 was right on at 30 minutes, and my crazy friends ended up topping it with whipped topping after I had heated it back up in the microwave Powdered sugar would have been better, but it really wasn’t needed When reheating, the jam can’t quickly get hot and bubbly I will definitely make again sometime , I chose this recipe because of the beautiful photo I love viewing your photos You have made such wonderful contributions to this website I found this recipe easy too make and the cake was moist and delicious I ate three pieces!! I took the rest to work to avoid eating the whole thing myself Great recipe Thank you
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Steps
|
1
Done
|
Grease a Bundt Pan; Set Aside. |
|
2
Done
|
in a Large Mixing Bowl Beat Cream Cheese and Margarine or Butter With an Electric Mixer on Medium to High Speed About 30 Seconds or Till Combined. |
|
3
Done
|
Add About Half of the Flour to the Cream Cheese Mixture. |
|
4
Done
|
Then Add the Sugar, Eggs, Milk, Baking Powder, Baking Soda, and Vanilla. |
|
5
Done
|
Beat on Low Speed Till Thoroughly Combined, Scraping the Sides of the Bowl. |
|
6
Done
|
Beat on Medium Speed For 2 Minutes. |
|
7
Done
|
Then Beat in Remaining Flour on Low Speed Just Till Combined. Place About 1/3 of Batter in Prepared Pan, Spread to Cover the Bottom of Pan Completely. |
|
8
Done
|
Add the Jam and Mix on Low (or by Hand) to Remaining Batter, Until Jam Has Been Broken Up and Spread Through Out. |
|
9
Done
|
You Do not Want It Mixed Completely Into the Batter but Rather Grape Size Bits Spread Through Out It. Place in Pan on Top of First Layer of Batter. |
|
10
Done
|
Bake in a 350f Oven About 45 Minutes or Until a Wooden Toothpick Inserted Near the Center Comes Out Clean. |
|
11
Done
|
Cool in the Pan on a Wire Rack For 10 Minutes. |
|
12
Done
|
Loosen and Invert the Coffee Cake Onto the Wire Rack; Cool Completely. |
|
13
Done
|
Sift Powdered Sugar Over the Top. |
|
14
Done
|
Serve Warm or Cooled. |
