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CREAM CHEESE RASPBERRY COFFEECAKE

THIS RECIPE COMES FROMBETTER HOMES AND GARDENS MAGAZINE, NOVEMBER, 1997. THIS COFFEECAKE FREEZES WELL. I HAVE SUBSTITUED DIFFERENT FRUIT PRESERVES SUCH AS STRAWBERRY BLACKBERRY AND APRICOT.





List of Ingredients



• 8 OUNCE PACKAGE SOFTENED CREAM CHEESE
  
• 1 CP SUGAR
  
• 1/2 CUP SOFTENED SWEET BUTTER
  
• 1 3/4 CUPS FLOUR
  
• 2 EGGS
  
• 1/4 CUP MILK
  
• 1/2 TEASPOON VANILLA
  
• 1 TEASPOON BKING POWDER
  
• 1/2 TEASPOON BAKING SODA
  
• 1/4 TEASPOON SALT
  
• 1/2 CUP SEEDLESS REASPBRRYFRUIT PRESERVES
  
• SIFTED CONFECTIONERS' SUGAR
  






Instructions



1. PREHEAT OVEN TO 350°.GREASE A 9 X 13" BAKING PAN. SET ASIDE.
   
2. IN A LARGE MIXING BOWL, BEAT CREAM CHEESE, SUGAR AND BUTTER WITH ELECTRIC MIXER ON MEDIUM SPEED TILL FLUFFY. ADD HALF OF THE FLOUR, EGGS, MILK, VANILLA, BAKING POWDER, BAKING SODA AND SALT. BEAT FOR ABOUT 2 MINUTES OR TILL WELL MIXED. BEAT IN REMAINING FLOUR ON LOW SPEED TILL MIXED.
   
3. SPREAD BATTER EVENLY IN PREPARED BAKING PAN.
   
4. SPOON PRESERVE IN 8 TO 10 PORTION ON TOP OF BATTER. WITH A KNIFE, SWIRL THE PRESERVES INTO THE BATTER TO MARBLE.
   
5. BAKE IN OVEN FOR 30 TO 35 MINUTES OR TILL A TOOTHPICE OR CAKE TESTER COMES OUT CLEAN. COOL SLIGHTLY ON A WIRE RACK.
   
6. SIFT CONFECTIONERS' SUGAR OVER TOP OF ENTIRE COFFEECAKE.
   
7. CUT INTO SQUARES, SERVE WARM OR AT ROOM TEMPERATURE.
   
8. 24 SERVINGS
   






Final Comments


SUPER DELICIOUS.