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This recipe for CREAM CHEESE AND RASPBERRY COFFEE CAKE, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Sunday, September 24, 2006


1 - 8 oz. pkg. cream cheese, softened

1 c. sugar

c. margarine or butter

1 c. all purpose flour

2 eggs

c. milk

1 t. baking powder

t. baking soda

t. vanilla

t. salt

c. raspberry preserves

Powdered sugar

In a large mixer bowl beat cream cheese, sugar and margarine or butter with an electric mixer or medium speed till fluffy. Add half of the flour, all of the eggs, mil, baking powder, baking soda, vanilla, and salt; beat about 2 minutes or till well blended. Beat in the remaining flour on low speed till well mixed. Spread evenly in a greased and floured 1392-inch baking pan. Spoon preserves in 8 to 10 dollops on top of batter. With a knife, swirl preserves into batter to form a marbled effect. Bake in a 350 oven for 30-35 minutes or till a wooden toothpick inserted in center comes out clean. Cool slightly on a wire rack. Sift powdered sugar atop. Cut into squares; serve warm. Makes 24 servings. (159 cal., 8 g. fat, 33 mg. chol, 138 mg. sodium, 1 g. dietary fiber)




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