Raspberry Coffee Cake Recipe
Ingredients
| Package cream cheese | 1 3 Ounce | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 2 cups packaged biscuit mix | ||
| Milk | 1/3 Cup (16 tbs) | |
| 1/2 cup raspberry preserves | ||
| Confectioners' Icing | ||
Directions
In mixing bowl cut cream cheese and butter or margarine into biscuit mix till crumbly.
Blend in milk.
Turn out onto lightly floured surface and knead 8 to 10 strokes.
On waxed paper, roll dough to 12x8-inch rectangle.
Turn onto a greased baking sheet; remove waxed paper.
Spread preserves down center of dough.
Make 2 1/2-inch cuts at 1-inch intervals on long sides.
Fold strips over preserves.
Bake at 425° for 12 to 15 minutes.
Drizzle warm coffee cake with Confectioners' Icing.
Blend in milk.
Turn out onto lightly floured surface and knead 8 to 10 strokes.
On waxed paper, roll dough to 12x8-inch rectangle.
Turn onto a greased baking sheet; remove waxed paper.
Spread preserves down center of dough.
Make 2 1/2-inch cuts at 1-inch intervals on long sides.
Fold strips over preserves.
Bake at 425° for 12 to 15 minutes.
Drizzle warm coffee cake with Confectioners' Icing.
Chef
