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Cranberry-Cheese Coffee Cake
Beat cream cheese, butter, and brown sugar at medium speed with an electric mixer with paddle attachment until smooth and creamy. Add eggs one at a time, milk, lemon zest, and vanilla, beating until smooth.
Combine flour, baking powder, baking soda, and salt; add to cream cheese mixture, beating at low speed until well blended. Spread batter into greased and floured 13 x 9-inch baking pan. Dollop with cranberry sauce and swirl with a knife.
Bake at 350 degrees for 30 minutes or until cake begins to release from sides of pan. Cool slightly and sprinkle with powdered sugar. Cut into squares.
Variations: Blueberry preserves and lemon zest, orange marmalade and lime zest, or raspberry preserves with lemon zest.
Yield:12 to 15 servings
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