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

Grease a 13 x 9 x 2-inch baking pan; set aside. In a large bowl, beat cream cheese and butter with an electric mixer on medium to high speed about 30 seconds or until combined. Add about half of the flour to the cream cheese mixture; beat until combined. Add the sugar, eggs, milk, baking powder, baking soda and vanilla to cream cheese mixture. Beat on low speed until well mixed. Increase to medium speed for 2 minutes. Beat in remaining flour on low speed just until combined.

Spread batter evenly into prepared pan. Spoon preserves in small mounds on top of the batter. Using a small narrow spatula or knife, gently swirl preserves into the batter to create a marbled effect.

Bake in a 350°F oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Sift powdered sugar over coffee cake. Serve warm or cool on wire rack.

Yield: 12 servings.