Berry Patch Coffee Cake

With a swirl of raspberry jam. The patch has only one berry in it.

A version using cream cheese appeared in the October 14, 1971 edition of the Corpus Christi Times in a feature (promoted by Kraft) about Shaker-inspired recipes:

Berry Patch Coffee Cake

1 cup sugar
1 (8-ounce) package cream cheese
1/2 cup margarine
2 eggs
1/2 teaspoon vanilla
2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt
1/4 cup milk
1/2 cup red raspberry preserves

Combine sugar, softened cream cheese and margarine, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla. Sift together dry ingredients; add alternately with milk, mixing well after each addition. Pour into greased and floured 13 by 9-inch baking pan. Dot with preserves; cut through batter with knife several times for marble effect. Bake at 350 degrees F., 35 minutes. Makes 8 to 10 servings.


From a box sold in Martinez, California.

Berry Patch Coffee Cake

2 c. flour
1/2 c. sugar (circled: 2T)
1/2 t. salt
3 t. baking powder
1/3 c. butter
1 egg, slightly beaten
3/4 c. milk
1 c. strawberry jam

Stir together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse cornmeal. Blend egg and milk. Add flour mixture, stirring only until dry ingredients are dampened.

Spoon into well-greased 9″ square baking pan. Spread strawberry jam evenly over batter. With knife, swirl jam through batter, first in one direction, then in opposite direction. Sprinkle crumb topping evenly over cake.

Bake in 400 deg. oven 25-30 minutes.

Crumb Topping

2/3 c. brown sugar, firmly packed
1 T. flour
2 T. butter
1/2 c. nuts

Mix ingredients together until crumbly.

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