This cake is very easy to make, it’s ready in just thirty minutes and it’s delicious, with a soft, tender texture. What more do you need?
1 package of cream cheese, softened at room temperature
½ cup butter (1 stick), softened
1 cup sugar
2 large eggs
1 ¾ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup seedless raspberry preserves
3 tablespoons icing sugar
Beat the cream cheese, the butter and the sugar until creamy. Add the eggs and the milk, beating until smooth. Set aside.
In a separate bowl combine the flour, the baking powder, the soda and the salt. Add this mixture to the cheese mixture, beating gently.
Spread the batter unto a cake pan that has been previously prepared for baking. I use butter, flour and parchment paper.
Use a spoon to pour the raspberry preserves (or the fruit of your choice) on top of the cake batter. Make swirls over the surface using a knife.
Bake at 350°F (175° C) for 30 minutes, or until a cake tester comes out clean. Cool for ten minutes in the pan. Unmold and dust with powdered sugar. Enjoy.