1 (8 oz.) pkg. cream cheese
1 c. sugar
1/2 c. butter
1 3/4 c. flour
2 eggs
1/4 c. milk
1 tsp. baking powder
1/2 tsp. baking soda, vanilla & salt
1/2 c. raspberry preserves

Beat cream cheese, sugar and butter until fluffy. Add half of the flour, all the eggs, milk, baking powder, baking soda and salt. Beat 2 more minutes.

Beat in the remaining flour until well blended. Spread evenly in a greased and floured 13"x9" cake pan. Spoon preserves in 8 to 10 dollops on top of batter. Swirl preserves into batter to form a marbled effect.

TOPPING: Blend 1/2 cup softened butter, 1 cup flour and 1 cup sugar. Mix to form a crumble mixture. Put on top of batter. Bake at 350 degrees for 35 minutes.