After the Opry Coffee Cake

By carvalhohm

Ingredients

• 1 cup self rising flour
• 1/2 cup sugar
• 3 ounces cream cheese
• 1/4 cup butter
• 1/4 cup milk
• 1 teaspoon grated lemon peel
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 jar (about 5 ounces) raspberry butter

Details

Servings 8
Adapted from picktnproducts.org

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour an 8-inch square pan. Combine all ingredients except raspberry butter. With a hand mixer, blend at low speed until moistened. Beat 2 minutes at medium speed. Spread batter into prepared pan. Spoon raspberry butter by the teaspoon over the batter. Using a knife, swirl butter over batter to marbleize. Bake for 25-30 minutes. Cool slightly.

*+Frosting:+*

1/2 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon butter, softened
1/4 cup chopped pecans

In a small bowl, combine all frosting ingredients except almonds; beat until smooth. Frost warm cake; sprinkle with pecans. Serve warm.