Garnish & Glaze

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


4 oz cream cheese, softened¼ cup (½ stick) butter, softened½ cup sugar1 large egg2 Tbsp milk½ tsp vanilla¾ cup + 2 tablespoons flour½ tsp baking powder¼ tsp baking soda⅛ tsp salt¼ 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

  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.

Tags: Contributor, Breakfast, Brunch, Cake, Raspberry, Baking

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