Raspberry Cheese Coffee Cake

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?

 

Ingredients

1 package of cream cheese, softened at room temperature

½ cup butter (1 stick), softened

1 cup sugar

2 large eggs

¼ milk

1 ¾ cups flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup seedless raspberry preserves

3 tablespoons icing sugar

Preparation

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.

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