Raspberry Swirl Coffee Cake

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

Unfortunately today is my sisters last day at home, she flies back to Baltimore tomorrow. 🙁 Since it was her last morning at home we decided to have a family brunch at my parents (hence the different dishes in my pictures :)). My mom made eggs, bacon and fruit salad and I brought a coffee cake.

I decided last night that I wanted to make a coffee cake but I couldn’t find a recipe I wanted to use. I was looking for something that didn’t call for sour cream (didn’t have any),did call for black raspberry preserves (which I have left over from making raspberry cheesecake brownies) and took less than 45 minutes to bake. It took me quite awhile to find a recipe that met my requirements and when I did find one I was unsure of how it would turn out. I’ve never made a coffee cake that combined the ingredients in this way so I was worried but I was running out of time so I went with it. I’m really glad I did! This coffee cake was awesome and the fact that 5 of us went through almost an entire 9×13 pan of it in just a few short hours is proof.

Raspberry Swirl Coffee Cake
(Source: Below is the recipe with my changes, I found it on this website and it says that the author is Gale.)

Ingredients
1 8-ounce package cream cheese, softened
1/2 cup butter
1 3/4 cups all-purpose flour
1 cup sugar
2 eggs
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 tsp almond extract
1/2 cup seedless black raspberry preserves

Directions
Grease a 13 x 9 x 2-inch baking pan; set aside.

In a large mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed about 30 seconds or till combined.

Add about half of the flour to the cream cheese mixture. Then add the sugar, eggs, milk, baking powder, baking soda, salt, almond extract and vanilla. Beat on low speed till thoroughly combined, scraping the sides of the bowl. Beat on medium speed for an additional 2 minutes. Then beat in remaining flour on low speed just till combined.

Spread batter evenly in the prepared pan. Dollop preserves in small spoonfuls on top of the batter. Using a small narrow spatula or knife, gently swirl preserves into the batter to create a marbled effect.

Bake in a 350 F oven for 30 to 35 minutes or till a wooden toothpick inserted near the center comes out clean.

Cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm or cooled.