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Raspberry Coffee Cake

Chef.at.Home's picture
Ingredients
  Cream cheese 3 Ounce (1 Package)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Packaged biscuit mix 2 Cup (32 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Raspberry preserves 1⁄2 Cup (8 tbs)
  Confectioners icing 1 Cup (16 tbs)
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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake

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4.15
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2403 Calories from Fat 722

% Daily Value*

Total Fat 82 g126.1%

Saturated Fat 48.3 g241.6%

Trans Fat 0 g

Cholesterol 222 mg74%

Sodium 819.3 mg34.1%

Total Carbohydrates 416 g138.8%

Dietary Fiber 10.2 g40.8%

Sugars 213.8 g

Protein 8 g15.9%

Vitamin A 51.2% Vitamin C

Calcium 79.4% Iron 58.6%

*Based on a 2000 Calorie diet

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Raspberry Coffee Cake Recipe