RASPBERRY and CREAM CHEESE COFFEECAKE

1 -8oz. pkg. of CREAM CHEESE (softened)<>1 CUP SUGAR<>1/2 CUP BUTTER<>1 3/4 CUP FLOUR<>2 EGGS <> 1/4 CUP MILK<>1 tsp BAKING POWDER<>1/2 tsp BAKING SODA<>1/2 tsp VANILLA<>1/4 tsp SALT<>1/2 CUP RASPBERRY PRESERVES<>powdered SUGAR<>BEAT CREAM CHEESE, SUGAR and BUTTER on MEDIUM SPEED until fluffy.<>ADD half of the FLOUR, both the EGGS, MILK, BAKING POWDER, SODA, VANILLA, and SALT, BEAT 2 MINUTES<>BEAT in remaining FLOUR on LOW SPEED until well MIXED.<>SPREAD into a GREASED and FLOURED 13x9 in pan.<>SPOON PRESERVES in DOLLOPS on TOP of BATTER.<>WITH A KNIFE SWIRL PRESERVES into BATTER to form a MARBLED EFFECT<><>BAKE @ 350 degrees F for 30 to 35 minutes or until a toothpick comes out clean.<>COOL on a wire rack<>SIFT POWDERED SUGAR on TOP.<>CUT IN SQUARES and SERVE WARM.<> (THIS IS SWEET & TANGY)