Berry Cream Coffee Cake
|Cream cheese||3 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Biscuit baking mix||2 Cup (32 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Raspberry preserves||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
With a pastry blender, cut cream cheese and butter into biscuit mix until mixture resembles coarse crumbs.
Stir in milk just until moistened.
Turn onto a floured board; knead 8-10 times or until dough is smooth.
On waxed paper, roll dough into a 12-in.x 8-in.rectangle.
Turn onto a greased 15-in.x 10-in.x 1-in.baking pan.
Remove waxed paper.
Spread preserves down center third of rectangle.
On each long side, cut l-in.-wide strips about 2-1/2 in.into center.
Starting at one end, fold alternating strips at an angle across preserves.
Bake at 425° for 12-15 minutes.
Combine glaze ingredients and drizzle over top.