Ingredients
1 8-oz pkg cream cheese or Neufchate cheese
1 cup granulated sugar
1/2 cup butter
1 3/4 cup all-purpose flour
2 large eggs
1/4 cup milk
1/2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup seedless raspberry preserves
sifted powdered sugar
Preparation
Mix the cream cheese, granulated sugar, butter at a medium speed until fluffy. Add the eggs, milk, and vanilla. Add the flour, soda, baking powder and salt carefully without overmixing.
Spread the batter evenly in a greased and floured 13x9-inch baking pan. Spoon the preserves in 8 to 10 portions onto the top of the batter and then gentl swirl the preserves into the batter creating a marbled surface.
Bake at 350 for 30 to 35 minutes until a wooden toothpick coming out clean. Cool on a wire rack. Sift a small amount of powdered sugar on top.
Other preserves can be substituted; strawberry, blackberry or etc.
