Well, we must be getting close to an arrival soon. While Mark had the children at the pool this afternoon, I took a two hour nap. WOW! Where did that come from. Then this evening I rearranged the freezer and made a coffee cake for in the morning. Hopefully, someone will get to eat it in the morning. <\/p>\n
I used one of my favorite recipes for this coffee cake. I realized when putting it together that I haven’t made it in over a year. Where has the time gone?? The recipe is from Southern Living Magazine; I think it was February 1998. It’s an easy bake and tastes great!<\/p>\n
Raspberry-Cheese Coffee Cake
1 (8 oz) package Crm Cheese (softened)
1\/2 C butter or Marg (softened)
1 C Sugar
2 Lg Eggs
1\/4 C Milk
1\/2 tsp Vanilla Extract
1 3\/4 C All-Purpose Flour
1 tsp Baking Powder
1\/2 tsp Baking Soda
1\/4 tsp Salt
1\/2 C Seedless Raspberry Preserves
3 Tbsp Powdered Sugar<\/p>\n
Beat first three ingredients at medium speed witha n electric mixer until creamy. Add eggs, milk, and vanilla, beating until smooth.<\/p>\n
Combine flour and next three ingredients; add to cream cheese mixture, beating at low speed until well blended. Spread batter into a greased and floured 13×9-inch pan. Dollop with preserves, swirl wih a knife.<\/p>\n
Bake at 350 degrees for 30 minutes or until cake begins to leave sides of pan. Cool slightly, and sprinkle with pwedered sugar. Cut into squares.<\/p>\n
Yield: 12 to 15 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
Well, we must be getting close to an arrival soon. While Mark had the children at the pool this afternoon, I took a two hour nap. WOW! Where did that come from. Then this evening I rearranged the freezer and … Continue reading