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Raspberry Coffee Cake

Global.Potpourri's picture
Ingredients
  Cream cheese 3 Ounce (1 Package)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Biscuit mix 2 Cup (32 tbs) (Packaged)
  Milk 1⁄3 Cup (5.33 tbs)
  Raspberry preserves 1⁄2 Cup (8 tbs)
  Confectioners icing 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Raspberry

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2194 Calories from Fat 701

% Daily Value*

Total Fat 80 g122.5%

Saturated Fat 47.5 g237.6%

Trans Fat 0 g

Cholesterol 222 mg74%

Sodium 819.3 mg34.1%

Total Carbohydrates 370 g123.3%

Dietary Fiber 10.2 g40.8%

Sugars 172.1 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