Cream Cheese-Berry Coffee Cake
1 8-ounce package cream cheese, softened
1/2 cup margarine or butter
1 3/4 cups all-purpose flour
1 cup sugar
1/4 cup milk
1 teaspoon Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/2 cup seedless red raspberry preserves
Grease a 13x9x2-inch baking pan; set aside. In a large bowl beat cream cheese and margarine with an electric mixer on medium speed for 30 seconds. Add half of the flour, the sugar, eggs, milk, baking powder, baking soda, and vanilla. Beat on low speed till thoroughly combined, scraping bowl. Beat on medium speed for 2 minutes. Beat in remaining flour on low speed just till combined.
Spread batter in the prepared pan. Dollop preserves in small spoonfuls on top of the batter. Using a small narrow spatula or knife, gently swirl preserves into batter. Bake in a 350° oven for 30 to 35 minutes or till a toothpick comes out clean. Cool in the pan on a wire rack for 15 minutes. Serve warm or cool. Serves 12.