Tempt My Tummy… Easy Cream Cheese Coffee Cake

Welcome to another Tempt My Tummy. I am always inspired and pleased to see you come back, week after week. Thank you for your participation in this community of cooks, sharing your recipes- both new and family favorites.

I am always needing new recipe for brunch or breakfast and this week is no exception.  I need a new recipe for and upcoming MOPS meeting.  That got me thinking about a recipe I had not made in a while.   Today I am sharing that  recipe. I first tasted this coffee cake some 10 years ago while staying at a bed and breakfast.  I bought the B&B’s cookbook and I have enjoyed trying out their recipes ever since.  I hope you will enjoy this one with me.  I know my mom’s group will love it, served with a hot cup of coffee and some fresh fruit.

Easy Cream Cheese Coffee Cake

1. Beat with an electric mixer on medium speed until creamy: 1 stick soft butter, 1 cups sugar, and 8 oz. nonfat cream cheese.
2. Add: 2 eggs,  1/4 cup milk, and 1/2 tsp vanilla.
3. Beat until smooth.
4. Combine 1 3/4 cup flour, 1/4 tsp salt, 1 tsp baking powder, and 1/2 tsp baking soda.   Add to cream cheese mixture,  beating at low until well-blended.
5. Spread batter into greased and floured 9×13 pan.
6. Dollop with: 1/2 cup preserves, such as peach, apricot, raspberry or your favorite.  Swirl through preserves with a knife. (My favorite is pineapple preserves.)
7. Bake at 350 about 30 minutes or until cake pulls from side of pan.  Cool slightly on rack.
8. Sprinkle with powdered sugar.

Serves 12 – 15. (Recipe may be halved.)

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picture:istockphoto.com