Berry Patch Coffee Cake (with gluten-free option)
Updated: Mar 2, 2019
Just being honest - this week was crazy! I wasn't super original when it came to deciding which recipes to post - I baked this family favorite (and also these) for a trip out of state to visit my brother. So, surprise, surprise; those are the recipes y'all are getting to see this week! But I digress. :)
1/2 cup butter, softened
1 (8oz) package cream cheese, softened
1 cup sugar
1/2 teaspoon vanilla
2 cups all purpose flour **
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1/2 cup chopped pecans (optional)
1/2 cup raspberry or strawberry preserves
Preheat over to 350ºF.
Place butter and cream cheese in large mixing bowl; beat at medium speed with an electric mixer until well-blended.
Blend in sugar and vanilla.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, baking soda, and salt in medium bowl.
Alternately add dry ingredients and milk to cream cheese mixture, mixing well after each addition.
Stir in pecans, if desired.
Pour batter into greased 9x13in. baking pan.
Dot with preserves: swirl knife through batter several times for marbled effect.
Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
yield: 12-15 servings
Omit jam and top with frozen blueberries. Sprinkle with cinnamon sugar.
*to make this amazing coffee cake gluten free, substitute ** Bob's Red Mill Gluten Free 1-to-1 Baking Flour and increase milk to 1/2 cup.
**(This post contains Amazon affiliate links. That means that I'll earn up to a 10% commission if you make any purchases after being referred through my website. Don't worry - it's at no extra cost to you.)