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 mixture is crumbly; blend in milk.
Turn biscuit dough out onto lightly floured surface and knead 8 to 10 strokes.
On waxed paper roll dough to form a 12x8-inch rectangle.
Carefully turn onto greased baking sheet; remove waxed paper.
Spread raspberry preserves evenly down center of dough.
Make 21/2-inch long slits at 1-inch intervals on long sides of rectangle.
Fold each strip over raspberry filling.
Bake coffee cake at 425° for 12 to 15 minutes.
Drizzle warm coffee cake with Confectioners' Icing.
Turn biscuit dough out onto lightly floured surface and knead 8 to 10 strokes.
On waxed paper roll dough to form a 12x8-inch rectangle.
Carefully turn onto greased baking sheet; remove waxed paper.
Spread raspberry preserves evenly down center of dough.
Make 21/2-inch long slits at 1-inch intervals on long sides of rectangle.
Fold each strip over raspberry filling.
Bake coffee cake at 425° for 12 to 15 minutes.
Drizzle warm coffee cake with Confectioners' Icing.
Chef
