I love cakes like this one. It looks really nice because of the way the strips are folded, but it’s still extremely simple to make. And when (or should I say IF) you get bored of the taste, just change the filling and it’s like a completely new cake again!
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (recipe says unsalted, but I used salted butter)
- 3 ounces cream cheese
- 1/2 cup milk
- 1/2 cup raspberry preserves (or preserves of your choice)
Icing
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp vanilla
Stir together and drizzle over the cake.
Instructions:
Pre-heat oven to 425 degrees. Sift together the dry ingredients into a large bowl. Cut in the butter and cream cheese. Pour on the milk and stir just until combined. Turn out on a floured surface and knead lightly 4 or 5 times. Do not overwork the dough! Roll the dough out on parchment paper into an 8 x 12 inch rectangle. Transfer dough to a lightly greased baking sheet. Mark the dough with a knife lengthwise into thirds. Spread preserves down the center third of the dough. Make diagonal cuts every couple of inches on the outer thirds of the dough. Don’t cut into the preserves. Fold strips over the preserves, first from one side, then from other until you have folded over all the strips of dough. Bake for 12 – 15 minutes, until dough is fully cooked and lightly browned on top.
Quick Tip: Try serving this straight out of the oven with a scoop of vanilla ice cream!
Thanks to Buns in My Oven for this coffee cake keeper!
