Cream Cheese and Raspberry Coffee Cake
What You Need
1 3/4 cups all-purpose flour
1/2 cup seedless raspberry preserves
1/2 teaspoon vanilla
1 cup granulated sugar
1/2 cup butter, softened
1 teaspoon baking powder
Sifted powdered sugar
1/2 teaspoon baking soda
1/4 cup milk
1 8-ounce package cream cheese, softened
1/4 teaspoon salt
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. 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 13 x 9x 2-inch baking pan. Spoon preserves in 8 to 10 portions on top of batter. With a knife, swirl preserves into batter to marble.
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 on top. Cut into squares; serve warm. Garnish with fresh mint and raspberries, if desired. Makes 24 servings.