Raspberry And Sour Cream Coffee Cake

• 1 c. sour cream
• 1/2 c. butter (1 stick)
• 1 3/4 c. flour, divided
• 1 c. sugar
• 2 eggs
• 1/4 c. milk
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. vanilla
• 1/2 c. seedless red raspberry jam
• confectioners sugar

1. Grease a 13 x 9 x 2-inch pan.
2. Set aside.
3. Preheat oven to 350u0b0.
4. In a large bowl, beat sour cream and butter with electric mixer on medium-high speed until combined.
5. Add about half the flour to mixture.
6. Blend.
7. Add sugar, eggs, milk, baking powder and soda, and vanilla.
8. Beat on low speed until thoroughly combined. Scrape sides.
9. Beat on medium speed for 2 minutes.
10. Go back to low speed and add remaining flour just until combined.
11. Spread batter evenly in pan.
12. Dollop jam in small spoonfuls on top of batter. Use a knife and swirl jam into batter to create a marble effect. Bake 30 to 35 minutes or until toothpick comes out clean.
13. Cool 15 minutes.
14. Sift confectioners sugar over top.
15. Serve warm or at room temperature.
16. Yields 12 servings.

sour cream, butter, flour, sugar, eggs, milk, baking powder, baking soda, vanilla, seedless red raspberry, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=846645 (may not work)