Jelly Bean Confetti Cake
3/4 cup miniature jelly beans, cut in half
2 cups all-purpose flour, divided
1 1/4 cups granulated sugar
1 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Heat oven to 325 degrees F. Generously grease and flour a 12-cup fluted tube pan.
Lightly spoon flour into measuring cup and level off.
In small bowl, toss jelly beans with 2 tablespoons of the flour; set aside.
In large bowl, beat sugar, butter, cream cheese and vanilla extract until well blended. Add eggs, 1 at a time, beating well after each addition.
Add remaining flour, baking powder and salt; blend well. Spoon 1 cup of the batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter, and spoon into prepared pan.
Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
Cool in upright pan for 10 minutes.
Invert onto serving platter. Cool completely.
Sprinkle with confectioners' sugar.