Coffee cake is quick, easy and versatile. It's perfect for a week night dessert or when you've got company dropping by for coffee. Once you've got the recipe down, you can change it up by substituting different kinds of preserves.
STRAWBERRY CREAM CHEESE COFFEE CAKE
4 oz cream cheese, softened
4 TBS butter, softened
1/2 cup sugar
1/2 tsp vanilla extract
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt (a pinch)
1/4 cup milk
1/4 cup strawberry preserves
Preheat oven to 350 degrees. Grease and flour an 8x8 baking dish. Set aside. I like to use shortening for this but you can use cooking spray.
In a large bowl, mix cream cheese, butter and sugar until smooth. A mixer works best, but you can do it by hand with a whisk if you like.
Add egg and vanilla extract. Mix until smooth and fluffy.
In a separate bowl, mix flour, baking powder, baking soda and salt. With mixer on low, add in half the flour, then all the milk, then the other half of the flour. Mix just until combined.
Pour into prepared baking dish.
Spoon the preserves in 9 portions on top of the batter.
With a butter knife, swirl preserves into the batter creating a marbled effect.
Bake at 350 degrees for 25-30 minutes, until golden and a toothpick comes out clean.
This coffee cake is moist and tender. It's not overly sweet and has just a hint of tang from the cream cheese. Delicious with a cup of coffee or tea. You can substitute any flavor preserves (cherry or peach would be great). You could even use peanut butter or Nutella! Or just leave out the preserves and sprinkle cinnamon sugar on top instead. Very versatile. Give this one a try.