Cream Cheese and Raspberry Coffee Cake

You can try other flavors of preserves - the jam with medium to large chunks left in

- but we prefer raspberry with its distinctive flavor.


1 (8-ounce) package cream cheese, at room temperature
1 cup sugar
½ cup butter, at room temperature
1 1/2 cups all-purpose flour
2 large eggs
¼ cup milk
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon pure vanilla extract
¼ teaspoon salt
½ cup raspberry preserves
2 tablespoons confectioners' sugar

Preheat the oven to 350 degrees. Grease and flour a 13-by-9-inch baking pan. Set aside.

In a large mixing bowl, beat the cream cheese, sugar and butter with an electric mixer on medium speed until light and fluffy. Add 3/4 cup flour and the eggs, milk, baking powder, baking soda, vanilla and salt. Beat about 2 minutes or until very well blended. Add the remaining flour and beat on low speed until well mixed.

Spread the batter evenly in the prepared pan. Distribute the raspberry preserves in about 10 dollops on top of the batter. With a knife swirl the preserves into the batter to create a marbleized effect.

Bake in the center of the oven 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool 25 to 30 minutes in the pan on a wire rack, then sprinkle lightly with sifted confectioners' sugar, cut and serve. Makes 24 servings.

South Florida Sun-Sentinel