Raspberry Cheese Coffee Cake

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

1. Grease a 13 x 9 x 2-inch baking pan; set aside.
2. In a large bowl, beat cream cheese and margarine with an electric mixer on medium to high speed about 30 seconds or until combined.
3. Add about half of the flour to the cream cheese mixture; beat until combined.
4. Add the sugar, eggs, milk, baking powder, baking soda and vanilla to cream cheese mixture.
5. Beat on low speed until well mixed. Increase to medium speed for 2 minutes.
6. Beat in remaining flour on low speed just until combined.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=45922 (may not work)