Shelly's Recipe

RASPBERRY CREAM CHEESE COFFEE CAKE II

Category: Coffee Cake

1 (8 oz) pkg cream cheese, softened
1 cup sugar
1/2 tsp cup butter, softened
1 3/4 cups flour
2 eggs
1/4 cup milk
1/2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cup seedless raspberry preserves or 1 cup fresh raspberries coated in sugar
Sifted confectioners sugar

In a large mixing bowl, beat cream cheese, sugar, and butter with an electric mixer on medium speed till fluffy. Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt.

Beat for about 2 minutes or till well mixed. Beat in remaining flour on low speed till well mixed. Beat in remaining flour on low speed till well mixed. Spread batter evenly in a greased and floured 13x9 inch baking dish. Spoon preserves in 8-10 portions on top of batter. With a knife, swirl preserves into batter to marble.

Bake in a 350 for 30-35 minutes or till a wooden toothpick comes out clean. Cool slightly on a wire rack. Sift confectioners’ sugar atop. Cut into squares; serve warm. Garnish with fresh mint and raspberry, if desired.