This is seriously our favorite breakfast cake. It is very moist and delicious! This picture doesn't really show the yumminess, just try it.
Raspberry Cream Cheese Breakfast Cake
A Better Homes and Gardens New Cookbook from the 80's.
1 8-oz pkg cream cheese
1 cup sugar
1/2 cup butter, softened
1 3/4 cups all-purpose flour
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
In a large mixing bowl beat cream cheese, granulated sugar, and butter with an eletric mixer on medium speed until combined. Add half the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt. Beat about 2 minutes or until well mixed.
Beat in remaining flour on low speed until well mixed. Spread batter evenly into an oil-sprayed 13x9 in pan. Spoon preserves in 8 to 10 portions on top of batter. With a knife, marble preserves into the batter lightly.
Bake in oven at 350 degrees for 30 minutes.
Cool slightly in pan on a wire rack. Sift powdered sugar on top. Serve warm.