Raspberry Coffee Cake

Prep Time:
Total Time:

I like this coffee cake because it has a moist and light texture… and it’s PINK!


  • 4 Ounce cream cheese, softened
  • 0.25 cup raspberry jam
  • 0.125 tsp salt
  • 0.25 tsp baking soda
  • 0.5 tsp baking powder
  • 0.75 cup + 2 tablespoons flour
  • 0.5 tsp vanilla
  • 2 Tbsp milk
  • 1 large egg
  • 0.5 cup sugar
  • 0.25 cup (½ stick) butter, softened
  • Powdered sugar (for garnish)


Slightly adapted from Cora Lynn Wilson (more vanilla, raspberry jam instead of seedless preserves) Serves: 9 square pieces

  1. Preheat oven to 350 degrees F and grease a 9×9 inch Pyrex baking dish.
  2. 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.
  3. Spread batter evenly into baking dish.
  4. Dollop jam on top and then swirl through batter with a knife.
  5. Bake for 25-30 minutes or until toothpick comes out clean.
  6. Cool and sprinkle with powdered sugar.
  7. Slice into squares and serve.

For the full post, visit Garnish & Glaze.