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Cream Cheese And Raspberry Coffee Cake

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Ingredients

Adjust Servings:
1 (8 ounce) package cream cheese, softened
1/2 cup margarine or 1/2 cup butter
1 3/4 cups all-purpose flour
1 cup sugar
2 eggs
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/2 cup seedless red raspberry preserves
powdered sugar

Nutritional information

317.7
Calories
138 g
Calories From Fat
15.4 g
Total Fat
5.9 g
Saturated Fat
56.8 mg
Cholesterol
246.1 mg
Sodium
40.8 g
Carbs
0.6 g
Dietary Fiber
23.3 g
Sugars
4.7 g
Protein
90g
Serving Size

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Cream Cheese And Raspberry Coffee Cake

Features:
    Cuisine:

    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 13x9 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 13x9 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.

    • 85 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Daysi Dickerson

    Daysi Dickerson

    Spice sorceress infusing her dishes with exotic and bold flavors.

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