Raspberry Cream Cheese Coffee Cake

8 oz. cream cheese, softened
1 cup sugar
1/2 cup butter, softened
1 3/4 cups all-purpose flour
2 eggs
1/4 cup sour cream
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Heidi's Raspberry Jam
Sifted powdered sugar

Preheat oven to 350 degrees F. Grease and flour a 13x9x2-inch baking pan.
In a large mixing bowl beat cream cheese,

sugar, and butter with an electric mixer on medium speed until fluffy.
Add half of the flour, the eggs, sour cream, vanilla, baking powder, baking soda, and salt.
Beat for about 2 minutes or until well mixed. Beat in remaining flour on low speed until well mixed.
Spread batter evenly into the baking pan.
Spoon in 8 to 10 portions of jam on top of batter. With a knife, swirl preserves into batter to marble.
Bake 30 to 35 minutes or until a wooden toothpick comes out clean.
Cool slightly on a wire rack. Sift powdered sugar on top and serve.

Click here for Heidi's Raspberry Jam