Raspberry preserves are swirled into a rich, cream cheese batter for a delectably moist and pretty coffee cake.
What You Need
Original recipe yields 12 servings
1/2 cup (1 stick) butter, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 egg s
1/2 tsp. vanilla
2 cups cake flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup milk
1/2 cup red raspberry preserves
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Let's Make It
Preheat oven to 350°F. Beat butter and cream cheese in large bowl with electric mixer on medium speed until well blended. Add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine flour, baking powder, baking soda and salt. Add to cream cheese mixture alternately with the milk, mixing well after each addition.
Pour into greased and floured 13x9-inch baking pan; dot with preserves. Cut through batter with knife several times for marble effect.
Bake 35 min. or until top is golden brown and toothpick inserted in center comes out clean. Cool completely.
You'll know it is a special occasion when the aroma from this special treat fills the house.
Sprinkle cooled cake lightly with powdered sugar just before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.