This Raspberry Cream Cheese is the perfect breakfast to wake up to! Raspberry and cream cheese swirl, crumb topping, and sweet glaze make it a fabulous sweet treat for a Spring brunch.
Like Netflix, for example. WHAT. IS. MY. PROBLEM.
There’s a return envelope included, my mail slot is LITERALLY on the other side of my front door, and my mail person picks it up themselves. A whole human being show up 6 days a week, walks to my door, and grabs anything I have stuck out there. I don’t even have to ask.
It’s almost like I need an actual person to be included with the disc. Because honestly, I take care of a toddler and 9 year old, do all the grocery shopping, household running, and run my own business, but putting a disc in an envelope is outside the realm of my capabilities.
Maybe if the DVD came with a dirty diaper I’d do a better job?
I can’t return library books either.
I used to convince myself that it’s because I love books too much to let them go, but I think that was a romantic load of you-know-what I was feeding myself.
Because I can’t handle Redbox either. Dollar rentals, my behind. When you’ve gotten to the point that it’s cheaper to buy movies at Walmart brand NEW than just rent them off Redbox, you’ve got to take a long, hard look in the mirror.
I’ve decided I can only handle borrowing things if they can just disappear when I’m finished with them. Like, they just go away on their own.
This is why Harry Potter’s world should be real. It seems like they could figure that out.
I was looking for a yummy coffeecake to try, and came across this one online. I added some glaze because, duh.
If something doesn’t have glaze, it probably needs it. That should be a rule of life, don’t you think? Can we get it on a shirt or something?
It’s a great coffeecake — sturdy and rich yellow cake with cream cheese and raspberry swirl, topped with crumb topping AND sweet glaze. Doitdoitdoit.
- 2 1/4 cups all purpose flour
- 2/3 cup granulated sugar
- 3/4 cup (1 1/2 sticks) salted butter (I use Challenge Butter), slightly softened
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sour cream
- 2 large eggs
- 8 oz cream cheese, slightly softened
- 1/3 cup granulated sugar
- 2/3 cup raspberry jam
- 1 cup powdered sugar
- 4 TBS (give or take) warm water
- 1/8 tsp vanilla extract
- Preheat oven to 350. Spray a 9 inch springform pan thoroughly with nonstick spray.
- Combine flour and 2/3 cup sugar in a large bowl. Cut in butter (you can use pastry blender or your hands), until the mixture is thoroughly combined and makes coarse crumbs. Set aside 1 cup of crumb mixture.
- Add baking powder and baking soda to remaining crumb mixture and mix well. In a bowl, combine ONE egg and sour cream. Stir into crumb mixture, until just moistened. Spread batter in prepared pan, spreading sides so that they go up the edges of pan just a bit.
- Beat remaining egg and cream cheese with a mixer on medium speed until smooth. Spread over cake batter in prepared pan.
- Spoon jam evenly over cream cheese, spreading as well as possible. Use a knife to gently swirl the jam and cream cheese. Sprinkle crumbs evenly over top of cake, and bake for about 45 minutes, until filling is set and crust is a dark golden. Cool cake in pan on wire rack. Whisk glaze ingredients together, adding a bit more water if necessary. Drizzle over coffeecake. Carefully remove sides of pan and serve.
**adapted from Dairy Farmers of Canada
This cake is fabulous — enjoy and have a great day!