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Garnish & Glaze

Raspberry Coffee Cake

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raspberry coffee cake1 Happy Valentine’s Day friends!  I hope your day is filled with lots of love… and yummy food (especially chocolate).  I’m planning to make a nice dinner (filet mignon, risotto, asparagus, salad) and dessert (molten lava cakes).  What are your plans? raspberry coffee cake2

I like this coffee cake because it has a moist and light texture… and it’s PINK!  Perfect for Valentine’s day, baby shower, brunch, …a tea party!

So… I actually made it twice this week.  Why?  Because I am a perfectionist and after I took the pictures and ate a piece, I realized that I forgot to sprinkle it with powdered sugar (it looks so pretty with a dusting of powdered sugar don’t ya think?).  While it is very good, with only two people in the home we just can’t eat ALL that coffee cake so Nick’s friends at school will be getting a little treat today after their final.  Nick and his friends are all very supportive of my blog. 🙂

Print Recipe

Raspberry Coffee Cake

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 9 square pieces
Author: Garnish and Glaze

Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 cup ½ stick butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • 3/4 cup + 2 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup raspberry jam
  • Powdered sugar, for garnish

Instructions

  • Preheat oven to 350 degrees F and grease a 9x9 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.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Recipe Source: Slightly adapted from Cora Lynn Wilson (more vanilla, raspberry jam instead of seedless preserves)

 

Reader Interactions

Comments

  2. Melanie, I loved your dishin it up blog and am excited for this new one. The Crandall family jam would be so good with this, can’t wait to try it!

    Reply

  3. Oh I love anything with raspberry jam!

    I bet those medical students love your food blog. They are pretty lucky too!

    Tonight we are going out to eat, just Ben and I. We debated about staying in and making a nice dinner, hopefully we won’t be disappointed. (I find it hard to enjoy restaurant food because honestly I kind of like our home cooked food more!) Your dinner plan sounds wonderfully delicious!

    Happy Valentine’s Day!

    Reply

    • Judi- With all your kids I’m sure it’s nice to have a night for just you and Ben every once and awhile, but I totally agree about enjoying restaurant food. A few months ago Nick and I went to the Cheesecake Factory and while the food was good, we came to the conclusion that I could make the same dish for way cheaper (and better) so it wasn’t really worth it. We decided that we will now only go out to eat for food that I can’t or don’t really make.

      Reply

  7. Lots of comments about it looking good (which it does), but none about it tasting good, so I’m going to fix that. I made this for my sister-in-law’s baby shower and everyone loved how delicious and moist it was! Already planning to make a second just for my boyfriend and myself.

    Reply

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