Raspberry Cheese Coffee Cake

• 1 (8 oz.) pkg. cream cheese, softened
• 1 c. sugar
• 1/2 c. (1 stick) margarine
• 1 3/4 c. flour
• 2 eggs
• 1/4 c. milk
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. vanilla
• 1/4 tsp. salt
• 1/2 c. raspberry preserves
• powdered sugar

1. In a large mixer bowl cream cheese and sugar on medium speed until fluffy.
2. Add half of the flour which you have sifted with the baking powder, soda and salt.
3. Add eggs, one at a time, beating well.
4. Add milk and vanilla, then add rest of flour.
5. Beat about 2 minutes on low speed.
6. Spread evenly in greased and floured 9 x 13-inch pan.
7. Spoon preserves in 8 to 10 dollops on top of batter.
8. With a knife, swirl preserves through batter to give marbled effect.
9. Bake 30 to 35 minutes in a 350u0b0 oven until toothpick inserted in center comes out clean.
10. Cool on wire rack. Sift powdered sugar over top.
11. Cut in squares.
12. Yields 24 pieces.

cream cheese, sugar, margarine, flour, eggs, milk, baking powder, baking soda, vanilla, salt, raspberry preserves, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717159 (may not work)