"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cream Cheese and Raspberry Coffee Cake Recipe

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This recipe for Cream Cheese and Raspberry Coffee Cake, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Saturday, August 22, 2009


1 (8 oz) pkg cream cheese
1 cup granulated sugar
1/2 cup butter, softened
1-3/4 cup flour
2 eggs
1/4 cup milk
1/2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup seedless raspberry preserves
Sifted powdered sugar

In large bowl bet cream cheese, granulated sugar, and butter with electric mixer on medium speed until fluffy. Add half the flour, eggs, milk, vanilla, baking powder, baking soda, and salt.

Beat for 2 minute or until well mixed. Beat in remaining flour on low speed till well mixed. Spread batter evenly in a greased and floured 13x9x2 inch baking pan. Spoon preserves in 8 to 10 portions on top of batter. With a knife,swirl preserves into batter to marble.

Bake in 350 degree oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool slightly on wire rack. Sift powdered sugar on top. cut into squares and serve warm.
Can change flavor of cake by substituting different fruit preserves.




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