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| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 2-¼ cups All-purpose Flour
- 1 cup Sugar, Divided
- ¾ cups Butter
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¾ cups Sour Cream
- 2 whole Egg, Divided
- 8 ounces, weight Cream Cheese
- ½ cups Raspberry Preserves
Preparation Instructions
Preheat the oven to 350ºF. Mix flour, 3/4 cup sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.
Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9×13 baking pan.
Beat softened cream cheese, remaining 1/4 cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect. Sprinkle reserved crumbs on top.
Bake for 45-55 minutes until a knife inserted comes out clean.
Notes: If your raspberry jam is too thick to spread, thin it out with a few tablespoons of water until it’s easily spreadable. I loved this cake fresh out of the oven but even more after it cooled down for a little bit.
