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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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