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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" <[email protected]> on Jul 17, 1997

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