Cream cheese and raspberry coffee cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Cream cheese; 8 oz, softened |
| 1 | cup | Sugar |
| ½ | cup | Butter |
| 1¾ | cup | Flour |
| 2 | Eggs | |
| ¼ | cup | Milk |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Vanilla |
| ¼ | teaspoon | Salt |
| ½ | cup | Raspberry preserves |
| Powdered sugar | ||
Directions
In lg. bowl, beat cream cheese, sugar and butter on med. speed until fluffy. Add half of the flour, eggs, milk, bkg pwd, bkg soda, vanilla and salt; beat about 2 minutes or till well-blended. Beat in remaining flour on low speed till well mixed. Spread evenly into greased and floured 13x9x2 pan. Spoon preserves in 8 to 10 dollops on top of batter. Marble with knife. Bake at 350 for 30 - 35 minutes till toothpick tests clean. Cool slightly on wire rack. Sift pwd sugar on top.
Recipe by: Don't remember where I got it Posted to MC-Recipe Digest V1 #676 by "Kathy Rogers" <kathyrogers@...> on Jul 17, 1997