I’ve been wanting to make a dessert with white chocolate and raspberry for quite some time, but wasn’t sure what to do. I was going to make cupcakes, a cake, then muffins, but none of them were exactly what I wanted. Then it finally hit me to make a coffee cake. I love coffee cakes because you can add a combination of different flavors, they’re easy to make, and they look pretty too!
5 ounces white chocolate, chopped
2/3 C sugar
4 Tbsp. butter, softened
1 1/2 C flour
1 tsp. baking powder
1/2 tsp. salt
1 C milk
1 Tbsp. vanilla
8 ounces cream cheese, softened
1/4 C sugar
1 tsp. vanilla
1/2 C raspberry jam
Preheat oven to 350 degrees; grease a Springform Pan.
Over a double boiler, slowly melt the white chocolate; set aside.
Cream together the sugar and butter.
Beat eggs in, one at a time.
Slowly mix in the (warm) melted white chocolate.
Mix the flour, baking powder and salt together in a small bowl.
Stir in half of the flour mixture into the white chocolate/eggs.
Slowly mix in the milk and vanilla.
Mix in the remaining flour mixture.
Pour into prepared pan; set aside.
Cream together the cream cheese, sugar and vanilla.
Take dollops of the cream cheese and place all around the batter.
Warm up the jam then place dollops on top of the batter as well.
Swirl the batter (with a knife) so the cream cheese and jam are mixed in.
Bake for 30-35 minutes; until golden brown around the edges.
Allow to cool (in pan) for half an hour (run a knife around the edge of the pan before releasing it). I wanted the top to look pretty, so I mixed 2 ounces of cream cheese, a Tbsp. of sugar and a dash of milk together until it was creamy and drizzled it on top. Warm up 2 Tbsp. of jam and drizzle that on too.
Slice, serve, and enjoy!
Please note: this recipe is adapted from Tate’s Bake Shop as part of the Baking for Friends Bake-off Contest.
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