Cream Cheese and Raspberry Coffee Cake
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Why I Love This Recipe
Ingredients You'll Need
1 8 ounce cream cheese or Neufchatel cheese, softened
1 cup sugar
1/2 cup butter, softened
1 3/4 cups flour
2 eggs
1/4 cup milk
1/2 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup seedless raspberry preserves
sifted powdered sugar
Directions
In a large mixing bowl beat cream cheese, sugar, and butter with an electric mixer on medium speed till fluffy. Add hal 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. Spread batter evenly in a greased and floured 13x9x2" baking pan. Spoon preserves in 8-10 portions on top of batter. With a knife, swirl preserves into batter to marble. Bake in 350 degree oven for 30-35 minutes or till a wooden toothpick comes out clean. Cool slightly on a wire rack. Sift powdered sugar atop. Cut into squares; serve warm. Garnish with fresh minut and raspberry.
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