Raspberry Coffee Cake

This recipe is from a neighbor back in St. Louis.  When I made it I replaced half of the flour with whole wheat flour.  I have this memory from more than 10 years ago of my sister Rebecca and I eating this straight from the pan in the kitchen. It's that good... and even better if you use raspberry peach jam!  I am sure it would taste good with strawberry jam too!  So moist and perfectly sweet!

INGREDIENTS

8 oz. pkg. cream cheese, softened

½ c. butter softened

1 c. sugar

2 large eggs

¼ c. milk

½ tsp. vanilla

1 ¾ c. flour

1 tsp. baking powder

½ tsp baking soda

¼ tsp salt

½ c. raspberry jam

3 Tbsp. powdered sugar

DIRECTIONS 

Preheat oven to 350°.  Beat cream cheese and butter until creamy.  Add sugar, eggs, milk, and vanilla; beat until smooth.  Combine flour, baking powder, baking soda, and salt, then add to cream cheese mixture.  Beat on low until blended.

Grease and flour a 13"x9" inch pan.  Spread batter into pan.  Dollop preserves on top, then swirl through batter with a knife.  Bake 25-30 minutes or until toothpick comes out clean.  Cool slightly and dust with powdered sugar.  Cut into squares.  Makes 12-15 servings.

–Melanie