Recipe - Cream Cheese And Raspberry Coffee Cake

1 pack Cream cheese; 8 oz, softened
1 cup Sugar
One half cup Butter
1 Three fourths cup Flour
2 Eggs
One fourth cup Milk
1 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Vanilla
One fourth teaspoon Salt
One half cup Raspberry preserves
Powdered sugar

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 wellblended. 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 MCRecipe Digest V1 #676
by "Kathy Rogers" kathyrogers@earthlink.net on Jul 17, 1997