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Raspberry Cheese Coffee Cake
Beat first three ingredients at medium speed with an electric mixer until creamy. Add eggs, milk, and vanilla, beating until smooth. Combine flour and next three ingredients; add to cream cheese mixture, beating at low speed until well blended. Spread batter into a greased and floured 9 x 13-inch pan. Dollop with preserves, and swirl with a knife. Bake at 350 degrees for 30 minutes or until cake begins to leave sides of pan. Cool slightly and sprinkle with powdered sugar.
Cut into 12 to 15 squares.
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