Raspberry Cream Cheese Coffee Cake

Source: Pamela Lanier's Bed & Breakfast Online

This recipe is courtesy of Park View B&B
Springfield, OR


1 8-oz. package cream cheese or reduced-fat cream cheese, softened
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 3/4 cups all-purpose 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 cup seedless raspberry preserves*
Sifted powdered sugar

In a large mixing bowl, beat cream cheese, granulated sugar, and butter or margarine 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. Sperad batter evenly in a greased and floured 13x9x2-inch baking pan. Spoon preserves in 8-10 portions on top of batter. With a knife, swirl preserves into batter to marble.

Bake in a 350 F 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 mint and raspberry, if desired.

Makes 24 servings.

Note: do not use fat-free cream cheese; also, use real butter or margarine, not a spread.

* can substitute 1 cup fresh raspberries coated in sugar.