Cream Cheese And Raspberry Coffee Cake

• 8 oz. cream cheese, softened
• 1 c. sugar
• 1/2 c. 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
2. a
3. large
4. mixer
5. bowl
6. beat cream cheese, sugar and margarine with an electric mixer on medium speed until fluffy. Add half
7. of
8. the
9. flour,
10. all the eggs, milk, baking powder, baking soda,
11. vanilla and salt; beat about 2 minutes or until well blended.
12. Beat in the remaining flour on low speed until well mixed.
13. Spread
14. evenly
15. in
16. a 13 x 9 x 2-inch greased and floured baking pan.
17. Spoon preserves in 8 to 10 dollops on top of
18. batter. With a knife, swirl preserves into batter to form a marbled effect.
19. Bake in a 350u0b0 oven for 30 to 35 minutes or until
20. a wooden toothpick inserted in center comes out clean. Cool slightly on a wire rack.
21. Sift powdered sugar atop.
22. Cut into squares; serve warm.

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=912829 (may not work)