Cream Cheese and Raspberry Coffee Cake

1 8-ounce package cream cheese, softened
1/2 cup margarine or butter
1 3/4 cups all-purpose flour
1 cup sugar
2 eggs
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/2 cup seedless red raspberry preserves or strawberry preserves
Powdered sugar

Grease a 13 x 9 x 2-inch baking pan; set aside.

In a large mixing bowl beat cream cheese and margarine or butter with an electric mixer on medium to high speed about 30 seconds or till combined.

Add about half of the flour to the cream cheese mixture. Then add the sugar, eggs, milk, baking powder, baking soda, and vanilla. Beat on low speed till thoroughly combined, scraping the sides of the bowl. Beat on medium speed for 2 minutes. Then beat in remaining flour on low speed just till combined.

Spread batter evenly in the prepared pan. Dollop preserves in small spoonfuls on top of the batter. Using a small narrow spatula or knife, gently swirl preserves into the batter to create a marbled effect.

Bake in a 350 F oven for 30 to 35 minutes or till a wooden toothpick inserted near the center comes out clean.

Cool in the pan on a wire rack for 15 minutes. Sift powdered sugar over the top. Cut into squares and serve warm or cooled.

Makes 12 servings.

Cream Cheese and Raspberry Ring

Prepare Cream Cheese and Raspberry Coffee Cake as directed above, except spread half of the batter in a greased and floured 6-cup fluted tube pan. Dollop with half of the preserves. Repeat with remaining batter and preserves. Swirl as directed.

Bake in a 350 F oven about 50 minutes or till a wooden toothpick inserted near the center comes out clean.

Cool in the pan on a wire rack for 10 minutes. Loosen and invert the coffee cake onto the wire rack; cool completely. Sift powdered sugar over the top. Serve warm or cooled.

Makes 12 servings.

AUTHOR: Gale