This was made in March.
Raspberry Coffee Cake
Beat cream cheese, butter, and sugar together until creamy. Add the eggs, milk and vanilla and beating until mixture is smooth.
In a small bowl, combine the flour, baking powder, baking soda, and salt. Add this to the cream cheese mixture at low speed until the mixture is well blended.
Spread into a greased 9×13 pan. Spoon preserves over the top and swirl carefully with a knife. I used more than 1/2 cup preserves ~ more like 3/4 cup.
Bake at 350º for 30 minutes or until the cake begins to leave the sides of the pan.
Cool and sprinkle with powdered sugar if desired. Cut into squares.
Makes 12 ~ 15 servings.
Before putting in oven.
Right after coming out of oven.