Raspberry Coffee Cake  Raspberry Coffee Cake 5412 raspberry coffee cake

Raspberry Coffee Cake

Posted on

recipe image  Raspberry Coffee Cake f4f4002a511cbe671d22a50b1d4d7d49 l

| Breakfast

raspberry espresso cake1  Raspberry Coffee Cake raspberry coffee cake1 1024x768 Chuffed Valentine’s Day mates!  I hope your day is fat of a whole bunch like… and yummy meals (notably chocolate).  I’m planning to build a superior dinner (filet mignon, risotto, asparagus, salad) and dessert (molten lava truffles).  What are your plans? raspberry espresso cake2  Raspberry Coffee Cake raspberry coffee cake2 1024x768

I appreciate this espresso cake because it has a moist and gentle texture… and it’s PINK!  Supreme for Valentine’s day, little one shower, brunch, …a tea celebration!

So… I in actual fact made it twice this week.  Why?  Because I’m a perfectionist and after I took the photographs and ate a chunk, I realized that I forgot to sprinkle it with powdered sugar (it looks to be like so slightly with a dusting of powdered sugar don’t ya grunt?).  Whereas it is terribly upright, with supreme two of us in the dwelling we unswerving can’t consume ALL that espresso cake so Nick’s mates at college will most likely be getting a little form out this day after their final.  Nick and his mates are all very supportive of my weblog. 🙂

Raspberry Coffee Cake

Prep Time10 minutes

Cook dinner Time30 minutes

Total Time40 minutes

Servings: 9 sq. items

Writer: Garnish and Glaze


  • 4 oz. cream cheese, softened
  • 1/4 cup ½ stick butter, softened
  • 1/2 cup sugar
  • 1 mammoth egg
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • 3/4 cup + 2 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup raspberry jam
  • Powdered sugar, for garnish


  • Preheat oven to 350 degrees F and grease a 9×9 jog Pyrex baking dish.

  • In a mammoth bowl, cream the cream cheese, butter, and sugar with an electrical mixer. Beat in egg, milk, and vanilla till delicate. Slowly mix in flour, baking powder, soda, and salt.

  • Spread batter evenly into baking dish.

  • Dollop jam on high and then swirl by batter with a knife.

  • Bake for 25-Half-hour or till toothpick comes out lovely.

  • Frigid and sprinkle with powdered sugar.

  • Nick into squares and abet.

Recipe Source: A bit tailored from Cora Lynn Wilson (more vanilla, raspberry jam pretty than seedless preserves)

Read More

Leave a Reply

Your email address will not be published. Required fields are marked *