Prep 15 mins
Cook 50 mins
A family favorite. I've modified it a bit to make it a quick coffee cake to whip up.
- 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
- Grease a Bundt pan; set aside.
- 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.
- Add about half of the flour to the cream cheese mixture.
- Then add the sugar, eggs, milk, baking powder, baking soda, and vanilla.
- Beat on low speed till thoroughly combined, scraping the sides of the bowl.
- Beat on medium speed for 2 minutes.
- 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.
- Add the jam and mix on low (or by hand) to remaining batter, until jam has been broken up and spread through out.
- 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.
- Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes.
- Loosen and invert the coffee cake onto the wire rack; cool completely.
- Sift powdered sugar over the top.
- Serve warm or cooled.
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.
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.
Heavenly, our boys scarfed this down. Thank you Marg/Cayman Designs!