Cream cheese and raspberry coffee cake

12 Servings

Ingredients

Quantity Ingredient
1 pack Cream cheese; 8 oz, softened
1 cup Sugar
½ cup Butter
1¾ cup Flour
2 Eggs
¼ cup Milk
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Vanilla
¼ teaspoon Salt
½ cup Raspberry preserves
Powdered sugar

Directions

In lg. bowl, beat cream cheese, sugar and butter on med. speed until fluffy. Add half of the flour, eggs, milk, bkg pwd, bkg soda, vanilla and salt; beat about 2 minutes or till well-blended. Beat in remaining flour on low speed till well mixed. Spread evenly into greased and floured 13x9x2 pan. Spoon preserves in 8 to 10 dollops on top of batter. Marble with knife. Bake at 350 for 30 - 35 minutes till toothpick tests clean. Cool slightly on wire rack. Sift pwd sugar on top.

Recipe by: Don't remember where I got it Posted to MC-Recipe Digest V1 #676 by "Kathy Rogers" <kathyrogers@...> on Jul 17, 1997

Related recipes