Well, we must be getting close to an arrival soon. While Mark had the children at the pool this afternoon, I took a two hour nap. WOW! Where did that come from. Then this evening I rearranged the freezer and made a coffee cake for in the morning. Hopefully, someone will get to eat it in the morning.

I used one of my favorite recipes for this coffee cake. I realized when putting it together that I haven’t made it in over a year. Where has the time gone?? The recipe is from Southern Living Magazine; I think it was February 1998. It’s an easy bake and tastes great!

Raspberry-Cheese Coffee Cake
1 (8 oz) package Crm Cheese (softened)
1/2 C butter or Marg (softened)
1 C Sugar
2 Lg Eggs
1/4 C Milk
1/2 tsp Vanilla Extract
1 3/4 C All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 C Seedless Raspberry Preserves
3 Tbsp Powdered Sugar

Beat first three ingredients at medium speed witha n 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 13×9-inch pan. Dollop with preserves, swirl wih a knife.

Bake at 350 degrees for 30 minutes or until cake begins to leave sides of pan. Cool slightly, and sprinkle with pwedered sugar. Cut into squares.

Yield: 12 to 15 servings