STRAWBERRY SWIRL COFFEE CAKE
Ingredients:
½ (8-oz.) pkg. cream cheese, softened
¼ cup butter, softened
1 ¼ cup all-purpose flour
½ cup sugar
1 egg
3 tablespoons milk
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon vanilla
¼ cup strawberry preserves
Method:
- In a large mixing bowl, beat cream cheese and butter with an electric mixer until smooth and well combined.
- Add half of flour to cream cheese mixture.
- Add sugar, egg, milk, baking powder, baking soda and vanilla.
- Beat on low speed until thoroughly combined.
- Beat on medium speed for 2 minutes.
- Add remaining flour and beat on low speed just until combined.
- Spread mixture in a lightly greased 7 x 11 oblong or 8-inch square baking dish.
- Drop small spoonfuls of preserves on top of batter.
- Using a small metal spatula or knife, gently swirl preserves into batter to create a marbled effect.
- Cook according to your Advantium model's cooking settings or until golden brown.
- Cool on wire rack for 15 minutes.
- Drizzle with Vanilla Glaze.
- Vanilla Glaze In a small bowl, combine ½ cup powdered sugar, 3 teaspoons milk and ¼ teaspoon vanilla; stir until smooth.
- Drizzle over coffee cake.
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