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Berry Cream Coffee Cake

Country.Chef's picture
Ingredients
  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)
For glaze
  Confectioners sugar 1 Cup (16 tbs)
  Milk 2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
Directions

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.
Seal end.
Bake at 425° for 12-15 minutes.
Combine glaze ingredients and drizzle over top.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Interest: 
Healthy

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