Ingredients:
1 (8 ounce) packages cream cheese, softened
1/2 cup margarine or 1/2 cup butter
1 3/4 cups all-purpose flour
1 cup sugar
2 eggs
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/2 cup seedless red raspberry preserves
powdered sugar
Directions:
Grease a Bundt pan; set aside.
In a large mixing bowl beat cream cheese and margarine or butter with an electric mixer on medium to high speed about 30 seconds or till combined.
Add about half of the flour to the cream cheese mixture.
Then add the sugar, eggs, milk, baking powder, baking soda, and vanilla.
Beat on low speed till thoroughly combined, scraping the sides of the bowl.
Beat on medium speed for 2 minutes.
Then beat in remaining flour on low speed just till combined. Place about 1/3 of batter in prepared pan, spread to cover the bottom of pan completely.
Add the jam and mix on low (or by hand) to remaining batter, until jam has been broken up and spread through out.
You do not want it mixed completely into the batter but rather grape size bits spread through out it. Place in pan on top of first layer of batter.
Bake in a 350 F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in the pan on a wire rack for 10 minutes.
Loosen and invert the coffee cake onto the wire rack; cool completely.
Sift powdered sugar over the top.
Serve warm or cooled.
Servings: 12
Time preparation: 15 min.
Time total: 65 min.