- 2/3 cup Lucerne Sweet Cream Butter or margarine, at room temperature
- 2/3 cup sugar
- 1/4 teaspoon ground nutmeg
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 Lucerne Large Eggs
- 2/3 cup Lucerne Buttermilk
- 1/2 cup Safeway SELECT Cinnamon Raisin Cream Cheese Spread
- Preheat oven to 375 degrees F. In a large bowl, combine butter and sugar; beat well, using an electric mixer at high speed, until mixture is creamy. Gradually blend in nutmeg and 3/4 cup of the flour, mixing at low speed until mixture resembles crumbs. Remove 2/3 cup of the crumb mixture and set it aside for topping.
- To remaining mixture in bowl, add baking powder, salt, baking soda, and eggs. Beat at medium speed until smooth and well blended. Add remaining 1 1/4 cups flour alternately with buttermilk, beating after each addition just until blended.
- Spread batter in an oiled 9-inch-square baking pan. Drop cream cheese spread over the top of the batter by generous spoonfuls. Cut through the batter with a knife to marble the cheese through the batter. Using your fingers, squeeze reserved crumb mixture to make coarse crumbs; sprinkle evenly over the batter.
- Bake coffee cake until golden brown and a toothpick inserted in center comes out clean (about 35 minutes). Cut into squares and serve warm or at room temperature.