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Strawberry Cheesecake Coffee Cake

This coffee cake uses only one bowl for mixing. Cream cheese and butter are mixed with flour. Then sugar, eggs, milk, and vanilla are added. The batter is spread into a pan. Strawberry preserves are dropped over the batter and swirled on top. After baking, dust with powdered sugar.

Course Breakfast, Brunch
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 people

Ingredients

  • 8 oz cream cheese softened
  • ½ cup butter
  • 1 ¾ cups AP flour
  • 1 cup granulated sugar
  • 2 eggs
  • ¼ cup milk
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp vanilla
  • ½ cup seedless strawberry preserves or red raspberry preserves
  • Powdered sugar

Instructions

  1. Grease 13x9 baking pan; set aside. In a large mixing bowl beat cream cheese and butter with electric mixer on medium to high speed about 30 seconds or until combined. Add about half of the flour to the cream cheese mixture.
  2. Add the granulated sugar, eggs, milk, baking powder, baking soda and vanilla to cream cheese mixture. Beat on low speed until thoroughly combined, scraping the side of the bowl. Beat on medium speed for 2 minutes. Beat in remaining flour on low speed just until combined.
  3. Spread batter evenly into prepared pan. Spoon preserves in small mounds on top of the batter. Using a small narrow spatula or knife, gently swirl preserves into the batter to create a marbled effect.
  4. Bake 350 F for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean.