Raspberry Cream Cheese Coffee Cake Recipe

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon chopped walnuts
• 2 eggs
• 1/2 cup vegetable oil
• TOPPING:
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1 jar (10 ounces) Dickinson's® Seedless Raspberry Preserves or your favorite flavor of seedless preserves or fruit curd
• Fresh raspberries and fresh mint leaves, optional

Directions

• Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir in nuts. Add eggs and oil; mix well. Pat dough into a greased 13-in. x 9-in. baking pan.
• In a small bowl, stir together cream cheese, sugar and egg; spread over dough. Drop raspberry preserves by teaspoonfuls onto cream cheese mixture, about 1 in. apart. Bake for 45 minutes or until a toothpick inserted near center comes out clean. Garnish with raspberries and mint if desired.
• Berry Cream Cheese Muffins: Prepare dough as instructed above. Fill greased or paper-lined muffin cups two-thirds full. Prepare cream cheese topping as instructed above. Drop by tablespoonfuls into the center of each muffin. Drop raspberry preserves by tablespoonfuls into the center of each muffin. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to wire rack. Yield: 16 muffins.
• Berry Cream Cheese Mini Muffins: Prepare dough as instructed above. Fill greased mini muffin cups two-thirds full. Prepare cream cheese topping as instructed above. Drop by teaspoonfuls into the center of each mini muffin. Drop raspberry preserves by teaspoonfuls into the center of each mini muffin. Bake at 350° for 12-18 minutes or until a toothpick comes out clean. Remove from pan to cool on wire rack. Yield: 3 dozen mini muffins.

Raspberry Cream Cheese Coffee Cake published in Taste of Home Cooking School Collection Winter 2007, p46