Bleu Door




Cream Cheese and Raspberry Coffee Cake

From the kitchen of:
Meg Sullivan
Type of food:
Breakfast Fare
How big a project is this?
Comments from the chef:
I make this at holiday time and doesn’t last around here for more than a few days. My son says when he gets married, his wife must have this recipe!

1  8 ounce pkg cream cheese, softened

1 cup sugar

½ cup margarine or butter

1 ¾ cups all purpose flour

2 eggs

¼ cup milk

1 tsp baking powder

½ tsp baking soda

½ tsp vanilla

¼ tsp salt

½ cup raspberry preserves

powdered sugar

In a large mixer bowl beat cream cheese, sugar, and margarine or butter with an electric mixer on med speed til fluffy.. Add half the flour, all of the eggs, milk, baking powder, baking soda, vanilla and salt. Beat 2 minutes or til well blended.

Beat in remaining flour on low speed til well mixed. Spread evenly in greased and floured 13x9x2 inch banking pan. Spoon preserves in 8-10 dollops on top of batter. With a knife, swirl preserves into batter to form a marbled effect. Bake at 350 30-35 min or til tests done.. cool slightly on rack, sift powdered sugar on top. Cut into squares, serve warm Makes 24 servings.