Raspberry-Cheese Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (8-ounce) package cream cheese, softened |
1/2 cup butter or margarine, softened |
1 cup sugar |
2 large eggs |
1/4 cup milk |
1/2 teaspoon vanilla extract |
1 3/4 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup seedless raspberry preserves |
3 tablespoons powdered sugar |
Directions:
1. Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, milk, and vanilla, beating until smooth.
2. Combine flour and next 3 ingredients; add to cream cheese mixture, beating at low speed until well blended. Spread batter into a greased and floured 13- x 9-inch pan. Dollop with preserves, and swirl with a knife.
3. Bake at 350° for 30 minutes or until cake begins to leave sides of pan. Cool slightly, and sprinkle with powdered sugar. Cut into squares.
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