Thursday, December 31, 2009

Cream Cheese & Raspberry Coffee Cake

1 8 ounce Pkg Cream Cheese, Room Temp
1 C Sugar
1/2 C Butter, Room Temp
2 C Flour
2 Eggs
1/4 C Milk
1 T Fresh Lemon Juice
1/2 t Vanilla
1 t Baking Powder
1/2 Baking Soda
1/4 t Salt
2 C Raspberry Preserves or your favorite preserve flavor
1/4 C Sliced Almonds

Spray a 13 x 9 x 2 baking pan with Pam. In a large mixing bowl beat cream cheese, sugar, & butter on medium speed until fluffy. Add flour, eggs, milk, lemon juice, vanilla, baking powder, baking soda and salt. Beat about 2 minutes or until well mixed. Spread batter evenly in prepared pan. Place preserves in a bowl and stir with a fork until smooth. Dot batter with preserves. With a knife swirl preserves into batter to marble. Sprinkle with sliced almonds.

Bake at 350 degrees fro 30 -35 minutes or until a toothpick inserted into the middle comes out clean. Cool, can be sprinkled with powdered sugar.

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