Cream Cheese and Raspberry Coffee Cake

Beat cream cheese, sugar and margarine with an electric mixer on medium speed until fluffy. Add half flour, all the eggs, milk, baking powder, baking soda, vanilla and salt; beat about 2 minutes or until well blended.

Beat in the remaining flour on low speed until well mixed.

Spread evenly a 13 x 9 x 2-inch greased and floured baking pan.

Spoon preserves in 8 to 10 dollops on top of batter. With a knife, swirl preserves into batter to form a marbled effect.

Bake in a 350° oven for 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean. Cool slightly on a wire rack.

Sift powdered sugar atop.

Cut into squares; serve warm.