Raspberry Coffee Cake

By Addie

When I think of coffee cake, I think of a crumbly cake, preferably with a streusel topping, that you serve with coffee (much like this one). I do not think of pastry dough and rolling pins, but this Raspberry Coffee Cake has shown me the light. The crust is so flaky and tender and the inside is just oozing with red raspberry preserves. It’s a raspberry lovers dream come true, but you could also make this with just about any other type of preserve you wanted. You could also use a seedless raspberry jam (which I usually buy, but my husband did the shopping this week) if you are scared of all the seeds.

Ingredients

• For the coffee cake:
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter (recipe says unsalted, but I used salted butter)
• 3 ounces cream cheese
• 1/2 cup milk
• 1/2 cup raspberry preserves (or preserves of your choice)
• .................................
• For the icing:
• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/4 tsp vanilla

Preparation

Step 1

For the coffee cake:

Pre-heat oven to 425 degrees.

Sift together the flour, baking powder, and salt into a large bowl. Cut in the butter and cream cheese. Pour on the milk and stir just until combined.

Turn out on a floured surface and knead lightly 4 or 5 times. Do not overwork the dough!

Roll the dough out on parchment paper into an 8 x 12 inch rectangle. Transfer dough to a lightly greased (or parchment paper lined) baking sheet.

Mark the dough with a knife lengthwise into thirds. Spread preserves down the center third of the dough.

Make diagonal cuts every couple of inches on the outer thirds of the dough. Do nut cut into the preserves.

Fold strips over the preserves, first from one side, then from other until you have folded over all the strips of dough.

Bake for 12 - 15 minutes, until dough is fully cooked and lightly browned on top.
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For the icing:

Stir together and drizzle over the coffee cake.