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Coffee Cake: Cream Cheese & Raspberry Coffee Cake

Source of Recipe


Better Homes & Gardens, November 1997






List of Ingredients



• 1 (8-oz.) pkg. cream cheese, softened
  
• 1 cup granulated sugar
  
• 1/2 cup butter or margarine, softened (do not use a spread)
  
• 1-3/4 cups all-purpose flour
  
• 2 eggs
  
• 1/4 cup milk
  
• 1/2 tsp vanilla
  
• 1 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1/2 cup seedless raspberry preserves
  
• Sifted powdered sugar
  






Instructions



1. In a large mixing bowl, beat cream cheese, granulated sugar and butter with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda and salt.
   
   
2. 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.
   
   
3. Bake in a 350-degree 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.
   
   Makes 24 servings.