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Breakfast Raspberry Coffee Cake

Joyful Homemaking
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Serving Size 6 -8

Ingredients

  • 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

Instructions

  • 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.