Cookbook:Coffee Cake

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Cookbook | Ingredients | Recipes


  • 1 1/2 cup butter or margarine, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 cups sugar, divided
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 cup semisweet chocolate chips
  • 2 cups fresh raspberries
  • 1/4 cup chopped pecans
  • 1 teaspoon ground cinnamon


  1. In a large mixing bowl, add the butter, cream cheese and 1-1/4 cups of sugar, beat until creamy. Then beat in eggs and vanilla.
  2. In a separate dish, combine the flour, baking powder, baking soda and salt; slowly add it to the creamed mixture alternately with the milk. Stir in chocolate chips. Gently fold in the raspberries.
  3. Pour batter into a greased 9x13 pan. With a fork, mash brown sugar, cinnamon and remaining butter until chunky, mix in pecans if desired. sprinkle over batter.
  4. Bake at 350 degrees Fahrenheit for 50-55 minutes or until a toothpick inserted in several places comes out clean. Cool for 15 minutes. Carefully run a knife or spatula around the edge of the pan to loosen. Cool completely before cutting.