Cream Cheese And Raspberry Coffee Cake
|Cream cheese/Reduced-fat cream cheese / neufchatel||8 Ounce, softened (1 Package, Not Fat-Free Cream Cheese)|
|Granulated sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Seedless raspberry preserves||1⁄2 Cup (8 tbs)|
|Sifted powdered sugar||2 Teaspoon|
Grease and flour a 13x9x2-inch baking pan; set aside.
In a large mixing bowl beat .cream cheese, granulated sugar, and butter with an electric mixer on medium speed until fluffy.
Add half of the flour, the eggs, milk, baking powder, baking soda, vanilla, and salt.
Beat about 2 minutes or until combined.
Beat in the remaining flour on low speed until combined.
Spread batter in the prepared baking pan.
Spoon preserves in 8 to 10 portions on 'top of batter.
Using a knife, swirl the preserves into batter to marble.
Bake in a 350Â° oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean.
Cool slightly on a wire rack.
Sift powdered sugar over top.
Cut into squares; serve warm.