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Title: Cream Cheese and Raspberry Coffee Cake Categories: Breads, And, Coffeecakes Yield: 12 Servings 1 pk Cream cheese; 8 oz, softened 1 c Sugar 1/2 c Butter 1 3/4 c Flour 2 Eggs 1/4 c Milk 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Vanilla 1/4 ts Salt 1/2 c 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 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" |