Cream Cheese And Raspberry Coffee Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | And, Breads, Coffeecakes | 12 | Servings | |
INGREDIENTS
| 1 | Cream cheese, 8 oz softened | |
| 1 | c | Sugar |
| 1/2 | c | Butter |
| 1 3/4 | c | Flour |
| 2 | Eggs | |
| 1/4 | c | Milk |
| 1 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/2 | t | Vanilla |
| 1/4 | t | Salt |
| 1/2 | c | Raspberry preserves |
| Powdered sugar |
INSTRUCTIONS
In lg. bowl, beat cream cheese, sugar and butter on med. speed until fluffy. Add half of the flour, eggs, milk, bkg pwd, bkg soda, vanilla and salt; beat about 2 minutes or till well-blended. Beat in remaining flour on low speed till well mixed. Spread evenly into greased and floured 13x9x2 pan. Spoon preserves in 8 to 10 dollops on top of batter. Marble with knife. Bake at 350 for 30 - 35 minutes till toothpick tests clean. Cool slightly on wire rack. Sift pwd sugar on top. Recipe by: Don't remember where I got it Posted to MC-Recipe Digest V1 #676 by "Kathy Rogers" <kathyrogers@earthlink.net> on Jul 17, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 51.7mg
Sodium: 162.7mg
Potassium: 51.3mg
Carbohydrates: 39.8g
Fiber: <1g
Sugar: 17.2g
Protein: 3.3g