I like this coffee cake because it has a moist and light texture... and it's PINK!
Serving Size: 9 Prep Time: 10 mins 40 mins
4 oz cream cheese, softened
¼ cup (½ stick) butter, softened
½ cup sugar
1 large egg
2 Tbsp milk
½ tsp vanilla
¾ cup + 2 tablespoons flour
½ tsp baking powder
¼ tsp baking soda
⅛ tsp salt
¼ cup raspberry jam
Powdered sugar (for garnish)
Slightly adapted from Cora Lynn Wilson (more vanilla, raspberry jam instead of seedless preserves) Serves: 9 square pieces
Preheat oven to 350 degrees F and grease a 9×9 inch Pyrex baking dish.
In a large bowl, cream the cream cheese, butter, and sugar with an electric mixer. Beat in egg, milk, and vanilla until smooth. Slowly mix in flour, baking powder, soda, and salt.
Spread batter evenly into baking dish.
Dollop jam on top and then swirl through batter with a knife.
Bake for 25-30 minutes or until toothpick comes out clean.
Cool and sprinkle with powdered sugar.
Slice into squares and serve.
For the full post, visit Garnish & Glaze.