Cream Cheese And Raspberry Coffee Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup margarine or 1/2 cup 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
• powdered sugar

Recipe

• 1 grease a bundt pan; set aside.
• 2 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.
• 3 add about half of the flour to the cream cheese mixture.
• 4 then add the sugar, eggs, milk, baking powder, baking soda, and vanilla.
• 5 beat on low speed till thoroughly combined, scraping the sides of the bowl.
• 6 beat on medium speed for 2 minutes.
• 7 then beat in remaining flour on low speed just till combined. place about 1/3 of batter in prepared pan, spread to cover the bottom of pan completely.
• 8 add the jam and mix on low (or by hand) to remaining batter, until jam has been broken up and spread through out.
• 9 you do not want it mixed completely into the batter but rather grape size bits spread through out it. place in pan on top of first layer of batter.
• 10 bake in a 350°f oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.
• 11 cool in the pan on a wire rack for 10 minutes.
• 12 loosen and invert the coffee cake onto the wire rack; cool completely.
• 13 sift powdered sugar over the top.
• 14 serve warm or cooled.