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Cream Cheese and Raspberry Coffeecake




Source of Recipe


recipecircus


Recipe Link: http://www.recipecircus.com

List of Ingredients




1 8 ounce package cream cheese or reduced-fat cream cheese (Neufchatel),
softened*
1 cup granulated sugar
1/2 cup butter or margarine, softened*
1-3/4 cups all-purpose flour
2 eggs
1/4 cup milk
1/2 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup seedless raspberry preserves
Sifted powdered sugar


Recipe




1. In a large mixing bowl beat cream cheese, granulated sugar, and butter or
margarine with an electric mixer on medium speed until fluffy. Add half of
the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt.
Beat for about 2 minutes or until well mixed. Beat in remaining flour on low
speed until well mixed. Spread batter evenly in a greased and floured
13x9x2-inch baking pan. Spoon preserves in 8 to 10 portions on top of
batter. With a knife, swirl preserves into batter to marble.
2. Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden
toothpick comes out clean. Cool slightly on a wire rack. Sift powdered sugar
atop. Cut into squares; serve warm. Garnish with fresh mint and raspberries,
if desired. Makes 24 servings.
*Note: Do not use fat-free cream cheese; also, use real butter or margarine,
not a spread.