Breakfast Raspberry Coffee Cake
Hey there! I’ve been offline for about ten days, and the first week it was on purpose, as my family took a vacation to Williamsburg, Virginia. Then we drove over to my parents home in West Virginia for a few days and was taken by surprise by the damage a huge storm had done to their property.
They lost many trees, but thankfully their house wasn’t hit or any of their buildings. They haven’t had power or phone service for five days and it is unclear when they will get it back. Evidently many people have been affected by this storm, and it is a good reminder for me to be prepared as much as I can for emergencies like this.
I am glad to be back online and have a recipe to share which makes a yummy breakfast or anytime cake.
On one of my yard sale scoutings, I picked up a little cookbook by Pampered Chef called Recipes from the Heart Cookbook. I have never been to one of their parties, but some of my family members have, and so I was interested in checking out their recipes. This berry coffee cake was adapted from this cookbook and it was really yummy especially served warm.
Here is what you need:
1/2 cup room temperature butter
8 ounces cream cheese
1 cup sugar
1/2 teaspoon vanilla
1 teaspoon cinnamon
1 cup of white flour
1 cup of whole wheat flour (you can use all white flour if you prefer, I like the texture that a mixture of the two gives)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 1 Tablespoon of milk (if you use only white flour, decrease by 1 Tablespoon)
1/2 cup chopped pecans (I like to add more)
1/2 cup raspberry preserves
Cream butter and cream cheese on medium mixer speed, then add in sugar and vanilla.
Add eggs one at a time and mix well.
In a separate bowl, mix together flour, cinnamon, baking powder, baking soda and salt.
Then alternate adding the milk and flour mixture to the creamed mixture.
When mixed well, add in the pecans and stir, then spread in a greased and floured 9×13 pan.
Dot the top with the raspberry preserves,
and then use a knife to swirl through the top to make it pretty. Bake at 350 degrees for 30 to 35 minutes.
Breakfast Raspberry Coffee Cake
- 1/2 cup room temperature butter
- 8 ounces cream cheese
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 eggs
- 1 cup of white flour
- 1 cup of whole wheat flour (you can use all white flour if you prefer, I like the texture that a mixture of the two gives)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup plus 1 Tablespoon of milk (if you use only white flour, decrease by 1 Tablespoon)
- 1/2 cup chopped pecans (I like to add more)
- 1/2 cup raspberry preserves
- Cream butter and cream cheese on medium mixer speed, then add in sugar and vanilla.
- Add eggs one at a time and mix well.
- In a separate bowl, mix together flour, cinnamon, baking powder, baking soda and salt.
- Then alternate adding the milk and flour mixture to the creamed mixture.
- When mixed well, add in the pecans and stir, then spread in a greased and floured 9×13 pan.
- Dot the top with the raspberry preserves, and then use a knife to swirl through the top to make it pretty.
- Bake at 350 degrees for 30 to 35 minutes.
- It is supposed to serve 12-15 but in my family, not so much, maybe half of that.
It is supposed to serve 12-15 but in my family, not so much, maybe half of that.
This was delicious served warm with vanilla ice-cream for dessert, but I think with the addition of whole wheat flour and the nuts, it’s suitable and very tasty for breakfast.
Hope you enjoy!
Hope your parents are well. Mine are so thankful for a generator which they are running for a few hours each day.
This cake looks amazing. I have a Blog Hop, and I would love it if you would link this post. You can find it at
It is called Wednesdays Adorned From Above Blog Hop.
I hope to see you there. Have a great Day.
Adorned From Above
My parents live in northern West Virginia; they too have been without power since Friday night. Thankfully no major damage was done to their home, but I know my mom is praying for the power to come back on. It’s amazing what weather can do!
Great blog, by the way. I follow regularly.
The cake looks delicious! Im going to try the recipe thank you for posting it..I hope it was just the tree that was damaged.. I have relatives in WV myself… Scarey stuff when storms like that rip through..
I have missed you and am very glad to know that you are ok. I am so sorry about the loss of what looks to be very old trees at your parents home but glad they are ok. These storms are just horrible. Glad you back with us and your Coffee Cake looks delicious. Just perfect for holiday entertaining. Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Oh joy! Ice cream for breakfast! I would be delighted if you would link up to Potpourri Friday, in progress!
That looks very yummy! Much better looking than the storm damage LOL thanks for linking up at pin’inspiration thursday
Hi Margo~Followed you here from Ann Kroeker’s Food on Fridays. That coffee cake looks delicious. I’m planning on trying it. My guys would love it!
Wow! What a great blog. So much great info and recipes. So glad I found you from Moitivate Monday. Love for you to stop by and return the follow. I am following GFC.
I am hosting Mom’s Monday Mingle. YOu are welcome to link up 😉 We have over 150 mom blogs so far!
http://www.thenaptimereview.com you! Love to swap buttons 😉
Yummy! I homeschool my kiddos right now as well. Found you on the mingle. Now following via google friend, twitter, fb and pinterest. Would love follows back http://www.cumminslife.blogspot.com
Thank you for sharing your creativity and your recipe at Potpourri Friday at 2805!