By Kelly Bogard
Are you ready for 2013? I know I am! Don’t get me wrong, 2012 was pretty good for the Bogards, but I love January 1. It’s like a new beginning. I let go of things I can’t fix and start new projects. I look forward to watching my daughter grow another year older and a little wiser, too. It is a pretty exciting time in my household.
As a kid, one of my favorite things about New Year’s Eve was staying up to watch the ball drop at midnight. Of course, we rarely made it, but the thought of getting to stay up that late was very exciting. One problem, though… The next morning, we were all too tired to make breakfast, including my parents. That’s where this week’s recipe comes in. This recipe is not one from my childhood, but from Amanda’s. Although her story might be a little different, this is now my family’s plan for New Year’s morning.
For Cream Cheese & Raspberry Coffee Cake, you will need…
8 oz. cream cheese, softened
1 cup sugar
1/2 cup butter, softened
1-3/4 cups flour
¼ cup milk
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. vanilla
1/4 tsp. salt
1/2 cup raspberry preserves
This is a quick and easy make-ahead coffee cake. Normally, I wouldn’t have something sugary for breakfast, but with the holidays there is a little leeway on my diet and the opportunity to try out a few new things.
First things first: preheat your oven to 350 degrees Fahrenheit. Combine the flour, baking powder, baking soda and salt in a large bowl. Set aside.
Using a mixer, cream the butter, cream cheese and granulated sugar until fluffy.
With your mixer still going, add in the eggs, milk and vanilla.
Once all of the wet ingredients are combined, slowly add the flour in until everything is mixed well.
In a greased and floured 9-inch-by-13-inch pan, spread the cake batter and then spoon eight to 10 spoonfuls on the preserves on to the batter.
Use a knife to swirl the preserves though the batter.
Bake for 30-35 minutes and then move the dish to a wire rack to cool. Sift the top with powdered sugar before serving.
Here’s wishing you much success and happiness in the coming year. From all of us at Texas Table Top, enjoy!
Recipe: Cream Cheese & Raspberry Coffee Cake
Summary: Quick and easy coffee cake
- 8 oz. cream cheese, softened
- 1 cup sugar
- 1/2 cup butter, softened
- 1-3/4 cups flour
- 2 eggs
- 1/4 cup milk
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- 1/2 cup raspberry preserves
- Powdered sugar
- Preheat oven to 350 degrees Fahrenheit.
- Combine all the dry ingredients except the powdered sugar in a large bowl. Set aside.
- Cream butter, cream cheese and sugar until fluffy.
- Add eggs, milk, and vanilla. Mix well.
- Slowly add in the flour mixture, beating about two minutes or until well blended.
- Spread batter in a greased and floured 9-inch-by-13-inch pan.
- Spoon preserves in eight to 10 dollops on top of the batter.
- Swirl preserves through the batter.
- Bake at 350 degrees Fahrenheit for 30-35 minutes.
- Cool on a wire rack.
- Sift powdered sugar on top. Cut into squares and serve.
- Serve warm.
Prep time (duration): 10 minutes
Baking time (duration): 30-35 minutes
Number of servings (yield): 10-12