Cream Cheese And Raspberry Coffee Cake
A luscious coffee cake with creamy cream cheese swirls and vibrant raspberry preserves, perfect for breakfast, brunch, or a sweet snack with coffee or tea.
Ingredients
Instructions
- In a large mixer bowl, beat cream cheese, sugar, and margarine with an electric mixer on medium speed until fluffy.
- Add half of the flour, eggs, milk, baking powder, baking soda, vanilla, and salt; beat about 2 minutes or until well blended.
- Beat in the remaining flour on low speed until well mixed.
- Spread the batter evenly in a 13 x 9 x 2-inch greased and floured baking pan.
- Spoon raspberry preserves in 8 to 10 dollops on top of the batter.
- With a knife, swirl the preserves into the batter to create a marbled effect.
- Bake in a 350°F oven for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.
- Cool slightly on a wire rack.
- Sift powdered sugar atop the cooled cake.
- Cut into squares and serve warm.
Tips & Substitutions
For a lighter texture, ensure your cream cheese is at room temperature before mixing. If you don’t have margarine, unsalted butter can be used as a substitute. You can also replace raspberry preserves with other fruits like strawberry or blueberry for a different flavor profile. Adding a pinch of lemon zest can brighten the cake's taste.
Serving Suggestions
This coffee cake is perfect for breakfast or a sweet afternoon snack. Serve it warm or at room temperature, and consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with Pat'S Lemon Pie for a delightful dessert spread.
Storage & Reheating
Store leftover cream cheese and raspberry coffee cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, warm individual pieces in the microwave for about 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese And Raspberry Coffee Cake contains roughly 254 calories, with 4g protein, 48g carbohydrates, and 4g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 866mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator before baking. Just remember to bring it back to room temperature before baking for even cooking. The cake itself can also be made a day ahead; just store it properly to maintain freshness.
What can I use instead of raspberry preserves?
If you prefer a different flavor, you can substitute raspberry preserves with other fruit preserves like apricot, strawberry, or blackberry. Each will give a unique taste to the cake while still maintaining the delicious marbled effect.
Can this cake be frozen?
Yes, you can freeze cream cheese and raspberry coffee cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To enjoy, thaw it overnight in the refrigerator and bring it to room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).