Berry Cream Coffee Cake Recipe
Ingredients
| Cream cheese | 3 Ounce | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Biscuit baking mix | 2 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| 1/2 cup raspberry preserves | ||
| Confectioner’s sugar | 1 Cup (16 tbs) (GLAZE:) | |
| Milk | 2 Tablespoon (GLAZE:) | |
| Vanilla extract | 1/2 Teaspoon (GLAZE:) | |
Directions
With a pastry blender, cut cream cheese and butter into biscuit mix until mixture resembles coarse crumbs.
Stir in milk just until moistened.
Turn onto a floured board; knead 8-10 times or until dough is smooth.
On waxed paper, roll dough into a 12-in.x 8-in.rectangle.
Turn onto a greased 15-in.x 10-in.x 1-in.baking pan.
Remove waxed paper.
Spread preserves down center third of rectangle.
On each long side, cut l-in.-wide strips about 2-1/2 in.into center.
Starting at one end, fold alternating strips at an angle across preserves.
Seal end.
Bake at 425° for 12-15 minutes.
Combine glaze ingredients and drizzle over top.
Stir in milk just until moistened.
Turn onto a floured board; knead 8-10 times or until dough is smooth.
On waxed paper, roll dough into a 12-in.x 8-in.rectangle.
Turn onto a greased 15-in.x 10-in.x 1-in.baking pan.
Remove waxed paper.
Spread preserves down center third of rectangle.
On each long side, cut l-in.-wide strips about 2-1/2 in.into center.
Starting at one end, fold alternating strips at an angle across preserves.
Seal end.
Bake at 425° for 12-15 minutes.
Combine glaze ingredients and drizzle over top.
Chef
